I had some eggplant leftover form earlier in the week and I was wondering what to do with it. When came across this recipe for a
mozzarella and eggplant panini
I knew that I had found my answer. Warm sauteed eggplant with gooey melted mozzarella cheese and marinara sauce all wrapped up in the form of a grilled sandwich! How could you go wrong with that? One of the reasons that I chose this recipe was that it would have me use up some of the
that was in my freezer. Normally I do not like to saute eggplant in oil as it soaks up a lot of oil but when I was thinking about this sandwich it sounded like that was an essential component. (Normally I would broil my eggplant until golden grown and nice and tender.) The eggplant and mozzarella sandwich was really easy to make and tasted great! I do not have a panini maker so I just used a grill pan and pressed down on the sandwich with the bottom of a bowl. Luckily I have enough eggplant leftover for another of these sandwiches tomorrow.
Eggplant and Mozzarella Panini
- * olive oil
- 1 eggplant (cut into 1/4 inch slices)
- 1 cup marinara sauce
- 8 slices bread
- 8 slices of mozzarella
- Saute the eggplant in oil in a pan in batches.
- Spread the marinara sauce over one side of each slice of bread.
- Place a slice of mozzarella on each slice of bread.
- Place the eggplant on half of the slices of bread and top with the other half.
- Lightly brush the bread with olive oil and grill until golden brown and the cheese has melted.
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