Grilled Eggplant Panini

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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!

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005

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Recipe Summary

total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • 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.

  • 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.

  • 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 Facts

Serving Size:
1 sandwich
Per Serving:
354 calories; protein 15g; carbohydrates 34.5g; dietary fiber 6.7g; sugars 7.5g; fat 17.1g; saturated fat 5.4g; cholesterol 24.3mg; vitamin a iu 585.2IU; vitamin c 4.2mg; folate 65.9mcg; calcium 216.8mg; iron 1.8mg; magnesium 62mg; potassium 387.2mg; sodium 671.6mg; thiamin 0.2mg; added sugar 3g.
Exchanges:

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