Eggplant Panini

This past week I decided to try a different sandwich for dinner, other than our normal staples. I found this recipe on foodgawker and had it saved in my favorites. Recently, we've been eating a lot more eggplant. These were delicious! I even had the leftovers cold for lunch and it was still delicious!

Eggplant Panini

Ingredients: 

• 1 large eggplant, about 12-14 oz
• Olive Oil
• French Baguette, cut into 1/4" pieces
• Fresh mozzarella cheese, sliced thinly
• Pesto 
• 1 Tomato, sliced thinly

Directions:
Slice the eggplant into 1/4-inch thick slices. Place the slices on a paper towel and season with salt; set aside about 15 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

Preheat the panini grill. Lightly drizzle olive oil over eggplant,  season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.

Slice the bread, diagonally, into 1/4" slices and place 1 slice of grilled eggplant, 1 slice of mozzarella, 1 teaspoon of pesto, and 1 slice of tomato on each sandwich. (I used a french baguette for my panini's which made them more of an appetizer size. We just had a few sandwiches each.)

Lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. 

Enjoy!