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Eggplant, Red Pepper, and Fontina Panini with Spinach Salad Recipe

Eggplant, Red Pepper, and Fontina Panini with Spinach Salad Recipe

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Eggplant, Red Pepper, and Fontina Panini with Spinach Salad

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Ingredients

Count

Nutrition

386

Calories

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Ingredients:

Serving

olive oil (for brushing )
1 14- to 16-oz eggplant , cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers , cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2- inch- thick slices olive bread
8 oz fontina cheese, thinly sliced
8 tbsp grated parmesan cheese
4 tbsp chopped fresh basil
4 tsp chopped fresh oregano
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 5- oz package baby spinach

Directions:

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.
Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.
Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.
Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
Cut sandwiches in half. Serve with spinach salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	386.42 Kcal (1618 kJ)
Calories from fat	251.49 Kcal
		% Daily Value*
Total Fat	27.94g	43%
Cholesterol	74.57mg	25%
Sodium	640.41mg	27%
Potassium	596.31mg	13%
Total Carbs	14.17g	5%
Sugars	8.63g	35%
Dietary Fiber	5.33g	21%
Protein	20.91g	42%
Vitamin C	71.9mg	120%
Vitamin A	1.5mg	49%
Iron	26.8mg	149%
Calcium	492.7mg	49%

Amount Per 100 g
Calories	126.87 Kcal (531 kJ)
Calories from fat	82.57 Kcal
		% Daily Value*
Total Fat	9.17g	43%
Cholesterol	24.48mg	25%
Sodium	210.25mg	27%
Potassium	195.78mg	13%
Total Carbs	4.65g	5%
Sugars	2.83g	35%
Dietary Fiber	1.75g	21%
Protein	6.86g	42%
Vitamin C	23.6mg	120%
Vitamin A	0.5mg	49%
Iron	8.8mg	149%
Calcium	161.8mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.