Grilled Eggplant Panini

September 3, 2008
Recipes for Health
Grilled Eggplant Panini
By MARTHA ROSE SHULMAN

Eggplant slices are ready in two or three minutes on a panini grill. If you don’t use the slices for panini, you can simply top them with tomato sauce, or chop and toss them with pasta or rice. Alternatively, try them drizzled with vinaigrette and sprinkled with feta and such fresh herbs as mint, parsley, basil or marjoram.

For each panini:

2 to 4 1/2-inch thick slices eggplant (depending on the size of the eggplant)

Salt

Extra virgin olive oil

1 tablespoon pesto (optional)

1/2 grilled red pepper, or 2 to 3 slices tomato

Freshly ground pepper

2 tablespoons grated cheese, such as mozzarella, fontina, Gruyère, or Parmesan (or a combination of these)

2 thick slices country bread

1. Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.

2. Preheat a panini grill, and evenly layer the eggplant slices on top. Grill three minutes, until cooked through. Remove from the grill.

3. Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of the bread slices, both bottom and top, with olive oil. Grill five minutes, or until nicely toasted and the cheese has melted. Remove from the grill and cut into halves or thirds, depending on the size of the panini. Serve hot.

Yield: Serves one

Advance preparation: The eggplant can be grilled and the panini assembled several hours before the panini itself is grilled.

Variations:

Add sliced red onion and chopped fresh basil to the mix.

Spoon a little vinaigrette over the tomatoes.

Sprinkle the eggplant slices with a pinch of hot red pepper flakes.

From:http://www.nytimes.com/2008/09/03/health/nutrition/03recipehealth.html?ex=1378180800&en=a8c0d09f07e6b820&ei=5124&partner=permalink&exprod=permalink