Eggplant Panini with Pesto
Ingredients
-
1
large
eggplant
-
to taste
none
kosher salt
-
spray
none
olive oil
-
12
oz
French bread or baguette
-
4
slices
part skim mozzarella cheese
-
2
tbsp
skinny pesto
-
8
slices
tomato
Instructions
- Slice the eggplant into ΒΌ-inch thick slices and season with salt, letting it sit for about 30 minutes to draw out moisture.
- Pat the eggplant dry with paper towels.
- Preheat the panini grill and lightly spritz the eggplant with olive oil, seasoning with salt and pepper.
- Grill the eggplant for about 7-8 minutes, turning halfway through.
- Slice the bread open and layer with grilled eggplant, mozzarella, pesto, and tomato slices.
- Close the sandwich, lightly spray the top with oil, and grill until the cheese melts and the bread is toasted.
- Cut the sandwich in half diagonally and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
336
Total fat
8.5g
Total carbohydrates
50g
Total protein
11.4g
Sodium
394mg
Cholesterol
10mg
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