RECIPES
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RECIPES
Grilled Eggplant Panini
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From EatingWell Magazine
August/September 2005
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NUTRITION PROFILE:
Low Calorie
| High Fiber
| High Calcium
| Diabetes Appropriate
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!
Makes 4 sandwiches
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion
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 INFORMATION: Per serving: 337 calories; 16 g fat (6 g sat, 6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g fiber; 659 mg sodium.
Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv).
2 Carbohydrate Servings
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| USER COMMENTS — Add Your Comment |
Looks exotic, tastes fabulous.
Alice, Me |
My husband and I aren't usually big fans of eggplant, but we both loved this sandwich. It was delicious.
Deb, Upland, Ca |
I make this sandwich w/ fresh mushrooms instead of bell bepper & onion. I also use fat free cream cheese instead of mayo& mozzarella then top w/ handful of sprouts!!
Anonymous, shreveport, LA |
This was great...Served it by the pool! Perfect for summer...also the Watermelon Gazpacho on this site is yum yum!!
Anonymous, Hong Kong |
We LOVE this sandwich in our home! We actually puree the roasted red peppers with the mayo and use that to "sauce" the bread. It is SO filling and yummy!
, Nashville, TN |
I made this for lunch today and I didn't think it looked as great as it sounded but the taste was amazing for just a sandwich! Instead of using jarred peppers I grilled some fresh bell peppers and it was great.
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Super easy, quick and delicious. Save this one in your files!
Anonymous, Traverse City, MI |
This is so good and easy!
Erin, Pittsburgh, PA |
This was very good. I made it exactly according to the recipe. However, what I didn't like was the sweetness of the basil. But that is purely preference. Next time I will use mayo without basil and add some wilted spinach leaves. Yum!
Robyn, CA |
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