Eggplant, Fontina and Tomato Panini

Name: Eggplant, Fontina and Tomato Panini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters packed basil leaves; 454 grams medium eggplant , cut lengthwise into eight 1/2-inch-thick slices; 4 inches 4-by of rosemary focaccia or 6-inch-long baguette rolls, halved lengthwise; 170 grams fontina cheese, cut into 8 slices; 4 servings Extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 4 mediums tomatoes, sliced 1/4 inch thick

You can never have too many main course recipes, so give Eggplant, Fontinan and Tomato Panini a try. Watching your figure? This gluten free, primal, fodmap friendly, and vegetarian recipe has 349 calories, 13g of protein, and 28g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have basil leaves, olive oil, tomatoes, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Coat the bottom of a large skillet with olive oil and heat until shimmering. Season the eggplant slices with salt and pepper and cook over moderately high heat until golden, 6 to 7 minutes per side. Top each eggplant slice with a slice of cheese and cook until the cheese begins to melt, 1 to 2 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Cheese

Equipment you will use

Frying Pan

Transfer to paper towels to drain. Wipe out the skillet and add more oil. Repeat with the remaining eggplant and cheese.

Ingredients you will need

Eggplant

Cheese

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Arrange the tomatoes and basil on the bottom halves of the focaccia and season with salt and pepper. Top with the eggplant slices and close the panini.

Ingredients you will need

Salt And Pepper

Eggplant

Focaccia

Tomato

Basil

Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side.

Equipment you will use

Frying Pan

Cut the panini in half and serve at once.