Grilled Eggplant Panini
- Number of Servings: 4
Ingredients
2 tbsp reduced-fat mayo2 tbsp chopped fresh basil2 tbsp extra-virgin olive oil, divided2 1/2-inch slices eggplant (about 1 small)1/2 tsp garlic salt8 slices whole-grain country bread8 thin slices fresh mozzarella cheese1/3 cup sliced jarred roasted red peppers4 thin slices red onion
1. Preheat grill to medium-high
2. Combine mayo and basil in a small bowl. Using 1 tbsp oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tbsp oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches, Spread basil mayo on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTA0610.
2. Combine mayo and basil in a small bowl. Using 1 tbsp oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tbsp oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches, Spread basil mayo on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTA0610.
Nutritional Info Amount Per Serving
- Calories: 343.1
- Total Fat: 17.9 g
- Cholesterol: 25.0 mg
- Sodium: 835.3 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 7.1 g
- Protein: 12.7 g
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