Grilled Eggplant Panini

[Guest guest]

Grilled Eggplant Panini

 

2 tablespoons reduced-fat mayonnaise

2 tablespoons chopped fresh basil

2 tablespoons extra-virgin olive oil, divided

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

1/2 teaspoon garlic salt

8 slices whole-grain country bread

8 thin slices fresh mozzarella cheese

1/3 cup sliced jarred roasted red peppers

4 thin slices red onion

 

Preheat grill to medium-high.

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.

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.

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.

 

NUTRITION INFORMATION: Per serving: 337 calories; 16 g fat (6 g sat,

6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g

fiber; 659 mg sodium. Nutrition bonus: Folate (28% daily value),

Calcium (25% dv), Selenium (23% dv), Iron (15% dv). 2 Carbohydrate

Servings

 

From Eating Well Magazine

 

tamaras_tasty_treats/

For all kinds of recipes...check it out

 

______

[Guest guest]

That sounds heavenly.

It makes me hungry just hearing about it. I just happen to have an eggplant

in thefridge.

Thanks.

Katie in Alaska

 

Tamara <tamara534 wrote:

Grilled Eggplant Panini

 

2 tablespoons reduced-fat mayonnaise

2 tablespoons chopped fresh basil

2 tablespoons extra-virgin olive oil, divided

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

1/2 teaspoon garlic salt

8 slices whole-grain country bread

8 thin slices fresh mozzarella cheese

1/3 cup sliced jarred roasted red peppers

4 thin slices red onion

 

Preheat grill to medium-high.

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.

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.

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.

 

NUTRITION INFORMATION: Per serving: 337 calories; 16 g fat (6 g sat,

6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g

fiber; 659 mg sodium. Nutrition bonus: Folate (28% daily value),

Calcium (25% dv), Selenium (23% dv), Iron (15% dv). 2 Carbohydrate

Servings

 

From Eating Well Magazine

 

tamaras_tasty_treats/

For all kinds of recipes...check it out

 

______

 

 

 

 

 

 

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