- 1
Ingredients
- For each panini:
- 2 to 4 1/2 2 to 4 1/2-inch 1/2-inch thick slices eggplant (depending on the size of the eggplant)
- Salt
- Extra virgin olive oil
- 1 1 1 tablespoon pesto (optional)
- 1/2 1/2 2 to 3 pepper, or 2 to 3 slices tomato
- Freshly ground pepper
- 2 2 2 tablespoons grated cheese, such as mozzarella, fontina, Gruy, or Parmesan (or a combination of these)
- 2 2 2 thick slices country bread
Preparation
Step 1
1. Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
2. Preheat a panini grill, and evenly layer the eggplant slices on top. Grill three minutes, until cooked through. Remove from the grill.
3. Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of the bread slices, both bottom and top, with olive oil. Grill five minutes, or until nicely toasted and the cheese has melted. Remove from the grill and cut into halves or thirds, depending on the size of the panini. Serve hot.
Advance preparation: The eggplant can be grilled and the panini assembled several hours before the panini itself is grilled.
Variations:
Add sliced red onion and chopped fresh basil to the mix.
Spoon a little vinaigrette over the tomatoes.
Sprinkle the eggplant slices with a pinch of hot red pepper flakes.