Panini Recipe ⇾ 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.

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

Cooking 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.

Nutrition Facts

• calories400.5
• carbohydrateContent41.5 g
• cholesterolContent18.1 mg
• fatContent21.7 g
• fiberContent5.2 g
• proteinContent15.7 g
• saturatedFatContent5 g
• sodiumContent625 mg
• sugarContent3.5 g