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Eggplant Panini Recipe

Recipe by: MIKEINWNY

"This is a delicious sandwich which can be served for lunch or dinner. Paired with a green salad and a glass of red wine, it makes a good meal. Any type of flat bread can be used, however I chose one topped with portobello mushrooms and gorgonzola cheese."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Season eggplant slices with salt and pepper; let stand for 2 minutes.
  • 2Heat 2 tablespoons olive oil in a skillet over medium-high heat; saute 1/2 of the eggplant until golden brown, 2 to 3 minutes per side. Repeat with remaining olive oil and eggplant.
  • 3Preheat a panini press according to manufacturer's instructions.
  • 4Layer eggplant, roasted red pepper, and mozzarella cheese, respectively, onto the bottom piece of each flat bread. Spread 1 tablespoon hummus on the inside of each top piece of flat bread and place over the mozzarella layer, creating a panini.
  • 5Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.
Footnotes
  • Cook's Note:
  • If desired, you may brush olive oil on the outside pieces of the flat bread prior to grilling.
Ingredients
  • 4 servings
  • 401 cals
  • 1 baby eggplant, cut into 1/4-inch slices
  • salt and ground black pepper to taste
  • 1/4 cup olive oil, divided
  • 1 loaf flat bread, sliced horizontally and cut into 4 equal pieces
  • 1/2 (12 ounce) jar roasted red bell peppers, drained and sliced
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup roasted garlic hummus
Nutrition

Amount per serving ( 5 total)

  • Calories:
    401
    20%
  • Fat:
    21.7
    33%
  • Carbs:
    41.5
    13%
  • Protein:
    15.7
    31%
  • Cholesterol:
    18
    6%

Based on a 2,000 calorie diet

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