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Grilled Eggplant Panini

http://www.eatingwell.com/recipes/eggplant_panini.html

From EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

4 sandwiches | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
  3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
  4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Nutrition

Per serving : 337 Calories; 16 g Fat; 6 g Sat; 6 g Mono; 22 mg Cholesterol; 36 g Carbohydrates; 12 g Protein; 7 g Fiber; 659 mg Sodium; 353 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high fat meat, 1 fat