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Nutritional Information
Calories 397
Fat 17.0g
Cholesterol 17.0mg
Sodium 391mg
Carbohydrates 51.0g
Fiber 6.0g
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Grilled Eggplant Panini Sandwich
Ingredients
1/4 cup Extra Virgin Olive Oil (aisle #11)
2 large un peeled eggplant, sliced lengthwise (produce department)
1/4 cup Federzoni Balsamic Vinegar (aisle #6)
1 large (14 ounces) Chabaso Ciabatta bread , split in half (in our in store bakery)
1 un peeled garlic clove, cut in half (produce department)
20 whole large fresh basil leaves (produce department)
3 medium tomatoes, thinly sliced (produce department)
1 cup shredded Asiago cheese (food court cheese department)
Directions
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1. Preheat grill to medium.
2. Brush eggplant lightly on both sides with olive oil; grill for 4 to 5 minutes on each side or until lightly browned and tender. Drizzle cooked eggplant with balsamic vinegar.
3. Grill the insides of the Ciabatta halves until lightly toasted. Rub the grilled sides with the cut garlic (discard unused garlic) and drizzle with any remaining oil.
4. Cover the bottom half of the Ciabatta with the eggplant. Salt and pepper to taste.
5. Top with the basil, tomatoes, cheese and cover with the other half of the Ciabatta. Cut into 6 pieces. Serve hot or at room temperature.
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Servings
Serves 6
Time To Cook
Total Cooking time: 25 minutes.
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