Eggplant Panini

Before going grocery shopping, I like to find new recipes in cookbooks or online. This week I found a recipe that just sounded interesting to me.

Grilled Eggplant Panini - Sounds greats I thought and I have a panini maker that my husband's mother bought me last year for my birthday ( speaking of my birthday - it is only three days away=) ).

This Grilled Eggplant Panini recipe came from Eating Well magazine.

2 tablespoons reduced-fat mayonnaise

2 tablespoons chopped fresh basil

2 tablespoons extra-virgin olive oil

divided 8 1/2-inch slices eggplant

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

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.

*** I made a few minor changes to the recipe. ***

I sauted the red onion for about 5 minutes

I also used sandwich rolls instead of bread.

This is an excellent recipe. It turned out so good. Full of flavor!