Grilled Eggplant Panini

Rating: 4 stars
11 Ratings
  • 5 star values: 0
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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:
Low-Calorie
High Fiber
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Pregnancy
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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Reviews (2)

Read More Reviews
11 Ratings
  • 5 star values: 0
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/31/2011
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! Anonymous Nashville TN Read More
EatingWell User
Rating: 4 stars
10/29/2011
Looks so yummy! I love eggplant and I love cheese this will make a lovely vegetarian lunch alternative for me to bring to school thank you. Read More
EatingWell User
Rating: 4 stars
10/31/2011
I really enjoyed this.. I picked it because it sounded like it would taste good and it did not disappoint. The first thing out of my husband's mouth was.. "Mmmmm!" Will definitely be making this on a consistent basis. Latoya East Brunswick NJ Read More
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EatingWell User
Rating: 4 stars
10/31/2011
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 Read More
EatingWell User
Rating: 4 stars
10/31/2011
Loved this recipe. It looked just like the picture. My husband who doesn't like vegetable very much liked it too. Thanks! Cindy Norwalk IA Read More
Lish
Rating: 4 stars
10/30/2011
Wow this is a great panini. So many great flavors in every bite! I did not change the recipe and it was deeeeeelicious!! I will make this again and again. Read More
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EatingWell User
Rating: 4 stars
10/31/2011
My husband and I aren't usually big fans of eggplant but we both loved this sandwich. It was delicious. Deb Upland Ca Read More
EatingWell User
Rating: 4 stars
10/30/2011
Amazing combination! I love both eggplant & cheese so wil definitely try this one! Read More
EatingWell User
Rating: 4 stars
10/30/2011
My daughter asks for this sandwich almost every Saturday. We LOVE it! Debora Lexiington NC Read More
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