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Eggplant Panini

MIKEINWNY

"This is a delicious sandwich which can be served for lunch or dinner. Paired with a green salad and a glass of red wine, it makes a good meal. Any type of flat bread can be used, however I chose one topped with portobello mushrooms and gorgonzola cheese."
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Ingredients

30 m servings 401 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • If desired, you may brush olive oil on the outside pieces of the flat bread prior to grilling.

Nutrition Facts


Per Serving: 401 calories; 21.7 g fat; 41.5 g carbohydrates; 15.7 g protein; 18 mg cholesterol; 625 mg sodium. Full nutrition

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Reviews

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It was good. Easy to prepare and a healthy option. If you like meat free paninis this is a good choice.

Easy and good

How good it becomes add to pannnini a mixture of eggplant .fried cooked and hammered with garlic ,tomato paste & eggs .Instead.