Condiment
Eggplant Panini with Pesto
Tender grilled eggplant melts into gooey mozzarella with a whisper of bright pesto and juicy tomato, all hugged inside crisp, golden French bread that crackles with each bite.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 336
- Protein
- 11g
- Carbs
- 50g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 394mg
Ingredients
- 1 large eggplant (about 12-14 oz)
- kosher salt, to taste
- olive oil spray (I used my misto)
- 12 oz french bread (or baguette, cut into 4 pieces)
- 4 slices 3 oz total part skim mozzarella cheese (Sargento )
- 2 tbsp skinny pesto
- 8 thin sliced tomato
Instructions
- Slice the eggplant into 1/4-inch thick slices.
- Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.
- Pat the eggplant dry with paper towels.
- Preheat panini grill.
- Lightly spritz eggplant with olive oil, season with salt and pepper.
- When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.
- Set aside.
- Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
- Close and lightly spray the top of the bread with oil.
- Place on a panini press and close until the cheese melts and the bread is toasted.
- Cut in half diagonally and eat immediately.