Eggplant Panini

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.

INGRIDIENT

1 baby eggplant, cut into 1/4-inch slices

salt and ground black pepper to taste

¼ cup olive oil, divided

1 loaf flat bread, sliced horizontally and cut into 4 equal pieces

½ (12 ounce) jar roasted red bell peppers, drained and sliced

4 ounces shredded mozzarella cheese

¼ cup roasted garlic hummus

DIRECTION

Step: 1

Season eggplant slices with salt and pepper; let stand for 2 minutes.

Step: 2

Heat 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.

Step: 3

Preheat a panini press according to manufacturer’s instructions.

Step: 4

Layer 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.

Step: 5

Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.

NUTRITION FACT

Per Serving: 401 calories; protein 15.7g; carbohydrates 41.5g; fat 21.7g; cholesterol 18.1mg; sodium 625mg.

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