Sunday, June 24, 2007

Grilled Eggplant Panini

This is from Eating Well and is extremely tasty. We really liked it. I think the secret is to use high-quality fresh bread and good olive oil. I was bad and used a little more than it called for, which made the bread nice and crispy. Yum. We used provolone instead of mozzarella, and dried basil versus fresh. I also chopped the onions into small pieces and mixed them in with the mayonnaise, because I hate when the onions fall off of my sandwiches. Oh and we used the grill pan, because we are not allowed to have outdoor grills. I would definitely make this again.

Grilled Eggplant Panini

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

1. Preheat grill to medium-high.

2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

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