Easy Eggplant and Mozzarella Panini
An easy eggplant and mozzarella panini gets it's extra delicious flavor from smokey cheese and sun-dried tomato spread. What a great way to eat vegetarian for dinner!
Servings: 4 sandwiches
Calories: 381kcal
Ingredients
- 1 eggplant about 1 lb, sliced ¼-inch thick
- Salt and pepper
- 2 tablespoon olive oil
- 1 loaf or 4 ciabatta rolls
- ⅓ cup sun-dried tomato spread
- 4 to 6 ounces fresh mozzarella, smoked sliced
Instructions
- Heat a grill pan on the stove or a grill press. Brush eggplant slices with 1 tablespoon olive oil and season lightly with salt and pepper. Grill until marked and just soft, 4 to 6 min (turning once if using a grill pan).
- Cut bread into 4 pieces; slice pieces or rolls in half lengthwise. Cover one side of each sandwich with tomato spread. Divide grilled eggplant between sandwiches, add cheese and top with other slices of bread.
- Brush sandwiches with olive oil and rill until cheese is melting and bread is just crisp, 4 to 5 min.
Notes
Smoked cheese adds a delicious depth to this vegetarian meal.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 62g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 743mg | Potassium: 262mg | Fiber: 5g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 0.5mg
