Eggplant Panini

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 401 Calories

Ingredients

• salt and ground black pepper to taste
• 4 ounces shredded mozzarella cheese
• ¼ cup olive oil, divided
• 1 baby eggplant, cut into 1/4-inch slices
• 1 loaf flat bread, sliced horizontally and cut into 4 equal pieces
• ½ (12 ounce) jar roasted red bell peppers, drained and sliced
• ¼ cup roasted garlic hummus

Recipe Instructions

Step 1

Preheat a panini press according to manufacturer's instructions.

Step 2

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

Step 3

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.

Step 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.

Step 5

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