Roasted Eggplant Panini

By junerodgers

Ingredients

• 1 medium eggplant, cut into 1/4" slices
• 2 c cherry tomatoes, halved
• 3 T olive oil
• salt and pepper, to taste
• 4 oz goat cheese
• 2 T grated Asiago or Parmesan cheese
• 1/2 c basil leaves, coarsely chopped
• eight 1/2”-thick slices ciabatta bread

Details

Servings 4
Adapted from fresh365online.com

Preparation

Step 1

Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).

In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.