5.0 from 3 votes
Eggplant Panini with Pesto
A perfect summer lunch panini made with eggplant, tomatoes, mozzarella and pesto on crispy French bread.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 336 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 1 large eggplant (about 12-14 oz)
- Kosher salt to taste
- Olive oil spray (I used my misto)
- 12 oz French bread (or baguette, cut into 4 pieces)
- 4 lices 3 oz total part skim mozzarella cheese (Sargento )
- 2 tbsp skinny pesto
- 8 thin sliced tomato
Instructions
- 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.
- Preheat panini grill.
- 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 of mozzarella, 1/2 tablespoon 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.
Cup of Yum
Nutrition Information
Serving
1panini
Calories
336kcal
(17%)
Carbohydrates
50g
(17%)
Protein
11.4g
(23%)
Fat
8.5g
(13%)
Saturated Fat
2.5g
(13%)
Cholesterol
10mg
(3%)
Sodium
394mg
(16%)
Fiber
3.8g
(15%)
Sugar
2.7g
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 336
% Daily Value*
| Serving | 1panini | |
| Calories | 336kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 11.4g | 23% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 10mg | 3% |
| Sodium | 394mg | 16% |
| Fiber | 3.8g | 15% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.