Skinnytaste’s Eggplant Panini with Pesto

7 PointsPlus per sandwich

I am going to link to Skinnytaste’s version of this (mostly because it’s prettier!) But mine is just a bit different.

What you need:

  • 1 large eggplant, about 12-14 oz
  • kosher salt to taste
  • olive oil spray (I used my misto)
  • 12 oz french bread, cut into 4 pieces
  • 4 slices part skim mozzarella cheese (Sargento ) I actually used 1/4 C shredded
  • 1 tbsp store bought pesto 
  • 8 thin sliced tomato
How to make it:

Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

I used a grill pan to grill the eggplant. Lightly spritz eggplant with olive oil, 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 open and place 3 slices of grilled eggplant, 1 slice (or 1/4 c of shredded) of mozzarella, 1 tbsp of pesto, and 2 slices of tomatoes on each sandwich.

Close and 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. Cut in half diagonally and eat immediately. (Side note-I don’t have a panini press, so I used a George Foreman grill and it worked great!)