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Grilled Eggplant Panini

Grilled Eggplant Panini

From EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

4 sandwiches  

Total Time: 35 minutes


ñ 2 tablespoons reduced-fat mayonnaise

ñ 2 tablespoons chopped fresh basil

ñ 2 tablespoons extra-virgin olive oil, divided

ñ 8 1/2-inch slices eggplant, (about 1 small)

ñ 1/2 teaspoon garlic salt

ñ 8 slices whole-grain country bread

ñ 8 thin slices fresh mozzarella cheese

ñ 1/3 cup sliced jarred roasted red peppers

ñ 4 thin slices red onion




  1. Preheat grill to medium-high.
  2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon 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 mayonnaise 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.


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