Eggplant Panini With Pesto

Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins
A perfect summer lunch panini made with eggplant, tomatoes, mozzarella and pesto on crispy French bread.


0/7 Ingredients


0/11 Instructions
  • Slice the eggplant into 1/4-inch thick slices.
  • 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.
  • Pat the eggplant dry with paper towels.
  • Preheat panini grill.
  • Lightly spritz eggplant with olive oil, season with salt and pepper.
  • When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.
  • Set aside.
  • Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
  • Close and lightly spray the top of the bread with oil.
  • Place on a panini press and close until the cheese melts and the bread is toasted.
  • Cut in half diagonally and eat immediately.


#Skinny Taste