Eggplant Parmigiana Panini

Ingredients

• Eggplant

  Raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Italian bread

  8 slice, medium or 160g

• Mozzarella cheese

  Low sodium

  1 cup, shredded or 113g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  ½ cup or 129g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Preheat the panini grill to medium-high heat.
2. Lay out eggplant slices on a clean surface, like a cutting board. Brush olive oil on top of each slice; season with salt and pepper. Place eggplant slices seasoned side-down on the panini grill (you’ll need to work in batches). Brush olive oil on the other side of each slice, season with salt and pepper and close the grill lid. Grill eggplant for 4-5 minutes until cooked through and tender. Set eggplant aside and cover with foil to keep warm.
3. Unplug the grill, carefully wipe it clean, and reheat it to medium-high heat.
4. For each sandwich: Pile a few tablespoons of the mozzarella and Parmigiano-Reggiano onto a slice of bread. Add a few spoonfuls of marinara on top of the cheese. Layer on 2 slices of eggplant, 1/4 of the basil, a sprinkling of cheese, another slice of eggplant, a few more spoonfuls of marinara, and another few tablespoons of cheese. Close the sandwich with a second slice of bread. Brush olive oil on top.
5. Grill the sandwich for 3-4 minutes until the cheese is melted and bread is toasted. Cut in half, serve immediately and enjoy!
6. Note: If you don’t have a panini maker you can always sauté the eggplant in a skillet over medium-high heat, turning occasionally, until very tender. You can bake the assembled sandwiches in an oven or toaster oven at 350 degrees F until the cheese is melted and bread is toasted, about 7 or 8 minutes.

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