Eggplant Panini recipe

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Ingredients

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

Nutrition Info

400.5 calories
carbohydrate: 41.5 g
cholesterol: 18.1 mg
fat: 21.7 g
fiber: 5.2 g
protein: 15.7 g
saturatedFat: 5 g
servingSize: -
sodium: 625 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  3. Preheat a panini press according to manufacturer's instructions.

  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.

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

Recipe Yield

4 servings

Recipe Note

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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