Eggplant Panini with Pesto

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.