Grilled Eggplant Panini
Recipe from EatingWell

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand--or in your own backyard!


Grilled Eggplant Panini

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Ingredients
  • 2 tablespoons
    reduced-fat mayonnaise
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  • 2 tablespoons
    chopped fresh basil
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  • 2 tablespoons
    extra-virgin olive oil, divided
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  • 8 1/2-inch slices
    eggplant, (about 1 small)
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  • 1/2 teaspoon
    garlic salt
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  • 8 slices
    whole-grain country bread
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  • 8 thin slices
    fresh mozzarella cheese
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  • 1/3 cup
    sliced jarred roasted red peppers
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  • 4 thin slices
    red onion
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Directions
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.

Nutrition information
Per serving: Calories 337, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Cholesterol 22 mg, Sodium 659 mg, Carbohydrate 36 g, Fiber 7 g, Protein 12 g, Potassium 353 mg. Daily Values: Calcium 25%, Iron 15%. Exchanges: Starch 2,Vegetable 1,High-Fat Meat 1,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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