Eggplant Panini

I've seen so many eggplant sandwiches on Pinterest and they all look so good. Recently Skinny Taste posted an eggplant sandwich recipe that looked easy and delicious, so I started with hers and made a few adjustments to make it our own. I used a different bread and added some greens and red onion. I even made my own pesto for the first time and it turned out great!

3-4 slices No-Knead Focaccia Bread

Eggplant

Tomato, sliced

Red onion, thinly sliced

Mozzarella cheese, sliced

Spinach/Arugula mix

Pesto

Peel eggplant and slice. You can lay on a paper towel lines cookie sheet and season with salt for about 30 minutes to absorb the excess moisture.

Preheat your panini press. Spray a little cooking spray and sprinkle each slice of eggplant with salt and pepper and grill in the press. Repeat with remaining eggplant slices.

Assemble sandwiches: eggplant, greens, tomato, red onion, mozzarella cheese, and a spread pesto on the top piece of bread.

Grill in the press until the bread is toasted and the cheese is melted.