Grilled Eggplant Panini

[Guest guest]

I grilled the eggplant indoors on my george Foreman grill. 

Fawnette

 

Grilled Eggplant Panini

 

2 tablespoons soy 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 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.

 

 

 

 

 

[Guest guest]

I love the sounds of this Fawnette! Panini are one of our favorite kinds of

sandwiches. We give our panini maker a good workout. LOL

Judy

-

Fawnette Larson

Garlic-Loving-Recipes ;

Saturday, November 08, 2008 9:14 PM

Grilled Eggplant Panini

 

 

I grilled the eggplant indoors on my george Foreman grill.

Fawnette

 

Grilled Eggplant Panini

 

2 tablespoons soy 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 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.