Eggplant, Red Pepper, and Fontina Panini with Spinach Salad

Name: Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams package baby spinach; 1 Tbsp balsamic vinegar; 9 inches thick slices olive bread or country white bread; 397 grams eggplant, cut crosswise into 1/2-inch-thick rounds; 227 grams Fontina cheese, thinly sliced; 4 Tbsps chopped fresh basil; 2 Tbsps extra-virgin olive oil; 4 teaspoons chopped fresh oregano; 8 Tbsps grated Parmesan cheese; 2 larges red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips

Eggplant, Red Pepper, and Fontina Panini with Spinach Salad requires around 45 minutes from start to finish. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 397 calories, 21g of protein, and 28g of fat. If you have baby spinach, bell peppers, fontina cheese, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It works well as a rather inexpensive main course.

Instructions

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat).

Ingredients you will need

Cooking Oil

Equipment you will use

Panini Press

Grill

Frying Pan

Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Eggplant

Pepper

Cooking Oil

Equipment you will use

Spatula

Grill

Place 8 eggplant rounds and 8 bell pepperstrips on rimmed baking sheet.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.

Ingredients you will need

Eggplant

Peppers

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Ingredients you will need

Parmesan