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Eggplant Panini with Pesto

A perfect summer lunch panini made with eggplant, tomatoes, mozzarella, and skinny pesto on crispy French bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant (about 12-14 oz)
  • kosher salt to taste
  • olive oil spray (I used my misto)
  • 12 oz french bread (or baguette, cut into 4 pieces)
  • 3 slices part skim mozzarella cheese (Sargento)
  • 2 tbsp skinny pesto
  • 8 thin sliced tomato

Method
 

Preparation Steps
  1. Slice the eggplant into 0.25-inch thick slices.
  2. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.
  3. Pat the eggplant dry with paper towels.
  4. Preheat panini grill.
  5. Lightly spritz eggplant with olive oil, season with salt and pepper.
  6. When the grill is hot, grill eggplant about 7-8 minutes, turning once halfway through.
  7. Set aside.
  8. Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 0.5 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
  9. Close and lightly spray the top of the bread with oil.
  10. Place on a panini press and close until the cheese melts and the bread is toasted.
  11. Cut in half diagonally and eat immediately.

Notes

This recipe is great for a quick and satisfying lunch, or a light dinner. It's also easily adaptable to be made vegan by omitting the mozzarella and pesto, or using a vegan alternative.