Eggplant Panini

Name: Eggplant Panini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 baby eggplant, cut into 1/4-inch slices; salt and ground black pepper to taste; ¼ cup olive oil, divided; 1 loaf flat bread, sliced horizontally and cut into 4 equal pieces; ½ (12 ounce) jar roasted red bell peppers, drained and sliced; 4 ounces shredded mozzarella cheese; ¼ cup roasted garlic hummus

Rating: 4.33 stars

3 Ratings
3 Reviews
1 Photo

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.

By MIKEINWNY

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 baby eggplant, cut into 1/4-inch slices
salt and ground black pepper to taste
¼ cup olive oil, divided
1 loaf flat bread, sliced horizontally and cut into 4 equal pieces
½ (12 ounce) jar roasted red bell peppers, drained and sliced
4 ounces shredded mozzarella cheese
¼ cup roasted garlic hummus

Directions

Step 1

Season eggplant slices with salt and pepper; let stand for 2 minutes.

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Step 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.
Step 3

Preheat a panini press according to manufacturer's instructions.
Step 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.
Step 5

Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.