- 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
- Season eggplant slices with salt and pepper; let stand for 2 minutes.
- 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.
- Preheat a panini press according to manufacturer's instructions.
- 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.
- Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.
03/31/2018
recipepes.com
Eggplant Panini, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
