Eggplant Parmasean Panini Wap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb Eggplant, cubed into 1/2 inch pieces1 can diced tomatoes1/2 t. oregano1/2 t. basil1/2 t. parsley2 cloves of garlic coarsely chopped1/4 c. ricotta cheese2 oz. shredded mozzarella (about 1/2 c.)3 T. grated Parmesan cheese5 Multigrain Wraps, 12 in.
Add tomatoes and eggplant to skillet on medium high heat, cook until soft - about 5 minutes. Add garlic, basil and parsley, combine and cover - simmer additional 5 minutes. While that cooks, combine cheeses in separate dish. Remove eggplant mixture from heat, let cool slightly.
Spread 2 T cheese mixture in center of wrap. Add 1/2 C. of eggplant mixture. Fold into envelope and press down on hot griddle pan until crisp. Serve immediately.
Serving Size: Makes 5 panini wraps
Number of Servings: 5
Recipe submitted by SparkPeople user KMBACHMAN22.
Spread 2 T cheese mixture in center of wrap. Add 1/2 C. of eggplant mixture. Fold into envelope and press down on hot griddle pan until crisp. Serve immediately.
Serving Size: Makes 5 panini wraps
Number of Servings: 5
Recipe submitted by SparkPeople user KMBACHMAN22.
Nutritional Info Amount Per Serving
- Calories: 315.3
- Total Fat: 9.9 g
- Cholesterol: 12.8 mg
- Sodium: 937.7 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 11.0 g
- Protein: 13.2 g
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