Eggplant Panini with Pesto

Name: Eggplant Panini with Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Gina

eggplant sandwich pesto panini

Ingredients

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1 large eggplant (about 12-14 oz)kosher salt to tasteolive 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 pesto8 thin sliced tomato

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Instructions

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Step 1

Slice the eggplant into 1/4-inch thick slices.

Step 2

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.

Step 3

Pat the eggplant dry with paper towels.

Step 4

Preheat panini grill.

Step 5

Lightly spritz eggplant with olive oil, season with salt and pepper.

Step 6

When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.

Step 7

Set aside.

Step 8

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.

Step 9

Close and lightly spray the top of the bread with oil.

Step 10

Place on a panini press and close until the cheese melts and the bread is toasted.

Step 11

Cut in half diagonally and eat immediately.