Eggplant Panini with Pesto

Servings: 4 | Amount Per Serving: 1 panini

• Calories: 336 | Total Fat: 8.5g
• Carbohydrates: 50g | Fiber: 3.8g
• Sugar: 2.7g | Protein: 11.4g
• Sodium: 394mg

Ingredients

• 1) Large eggplant, about 12-14 oz
• 2) Salt to taste (note that sodium value above does not include salt)
• 3) Olive oil
• 4) 12 oz. french bread cut into 4 pieces
• 5) 4 slices (3 oz total) part skim mozzarella cheese
• 6) 2 tbsp pesto
• 7) 8 thin sliced tomato

Steps

• 1) Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes.
  This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.
• 2) Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper.
  When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.
• 3) Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
• 4) Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.