Meatless Mondays: Eggplant Panini with Pesto
Check out the Center for Investigative Reporting’s video on the Hidden Costs of Hamburgers as part of the their Food for 9 Billion challenge.
Eggplant Panini with Pesto
- 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 slices part skim mozzarella cheese (Sargento )
- 2 tbsp skinny pesto
- 8 thin sliced tomato
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.
Peace Grl Out!