Eggplant Panini

Eggplant Panini
  • 1 baby eggplant, cut into 1/4-inch slices
  • salt and ground black pepper to taste
  • 1/4 cup olive oil, divided
  • 1 loaf flat bread, sliced horizontally and cut into 4 equal pieces
  • 1/2 (12 ounce) jar roasted red bell peppers, drained and sliced
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup roasted garlic hummus


  1. Season eggplant slices with salt and pepper; let stand for 2 minutes.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat; saute 1/2 of the eggplant until golden brown, 2 to 3 minutes per side. Repeat with remaining olive oil and eggplant.
  3. Preheat a panini press according to manufacturer's instructions.
  4. Layer eggplant, roasted red pepper, and mozzarella cheese, respectively, onto the bottom piece of each flat bread. Spread 1 tablespoon hummus on the inside of each top piece of flat bread and place over the mozzarella layer, creating a panini.
  5. Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.

03/31/2018
Eggplant Panini, recipe PT15M PT1H 5 455 calories

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