Eggplant and Mozzarella Panini |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have made a few adjustments for those who can't find the spread at the local grocer. This makes a very filling and vegetarian version of a panini. Ingredients:
1 eggplant, sliced 1-inch thick |
2 teaspoons olive oil |
1 loaf ciabatta |
1/3 cup mayonnaise |
2 ounces sun-dried tomatoes packed in oil |
6 ounces smoked fresh mozzarella cheese |
Directions:
1. Heat a grill pan or panini press.
2. Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
3. Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
4. Cut bread into 4 pieces; slice pieces in half lengthwise.
5. Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
6. Cover one side of ciabatta with mayo mixture.
7. Divide grilled eggplant slices between the four sandwiches.
8. Add cheese on tops and add other slice of bread on top.
9. Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
10. Serve with marinara sauce or picante sauce.
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