So when when Jeff and I got married, naturally I registered for a panini press. After the first seven months, I used it once to make a quesadilla. We decided to return it, or rather Jeff decided so that we could get cash back from BB&B. Well it's now a year later and guess what I just bought... a panini press!
I've been a panini-making fanatic! Here's a recipe that Jeff really liked- despite it being meatless, and i LOVED!
Eggplant Panini withPesto
1 large eggplant,about 12-14 oz
kosher salt to taste
olive oil spray
12 oz french bread(or baguette), cut into 4 pieces
4 slices part skimmozzarella cheese (I used whatever was on sale)
2 tbsp pesto (just store bought for simplicity)
8 thin sliced tomato
1/4 onion cut (I added this to the original recipe)
Slice the eggplantinto 1/4-inch thick slices. Place the eggplant slices on a paper towel andseason with salt; set aside about 30 minutes. This will help draw some of themoisture out of the eggplant. Pat the eggplant dry with paper towels. Preheatpanini grill. Lightly spritz eggplant with olive oil, season with salt andpepper. When the grill is hot, grill eggplant about 4 minutes. Set aside.
Slice the bread openand place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoonof pesto, 2 slices of tomatoes, and a few slivers of onion on each sandwich. Close and lightly spraythe top of the bread with oil.
Place on a paninipress and close until the cheese melts and the bread is toasted. Cut in halfdiagonally and eat immediately.