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

  Part skim milk

  1 cup, shredded or 112g

• 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. Brush olive oil on top of each slice; season with salt and pepper. Place eggplant slices seasoned side-down on the grill, working in batches. Brush olive oil on the other side, season, and close the grill lid. Grill for 4-5 minutes until tender. Set aside and cover with foil.
3. Unplug the grill, wipe it clean, and reheat to medium-high heat.
4. For each sandwich: Layer mozzarella and Parmesan on a slice of bread. Add marinara, 2 slices of eggplant, basil, more cheese, another slice of eggplant, more marinara, and cheese. Top with another bread slice and brush with olive oil.
5. Grill the sandwich for 3-4 minutes until the cheese is melted and bread is toasted. Cut in half and serve immediately.
6. If you don’t have a panini maker, sauté the eggplant in a skillet over medium-high heat until tender. Alternatively, bake the sandwiches in an oven or toaster oven at 350°F until the cheese is melted and bread is toasted, about 7-8 minutes.

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