Grilled Eggplant Panini

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Grilled Eggplant Panini

Grilled Eggplant Panini

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

Serves 4

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 2 tablespoon reduced-fat mayonnaise
  • 2 tablespoon chopped fresh basil
  • 2 tablespoon extra-virgin olive oil, divided
  • 8 1/2-inch s eggplant, (about 1 small)
  • 1/2 teaspoon garlic salt
  • 8 slices whole-grain country bread
  • 8 thin slice fresh mozzarella cheese
  • 1/3 cup sliced jarred roasted red peppers
  • 4 thin slice red onion

Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

Step 3

Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

Step 4

To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.


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