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Eggplant Parmesan Panini




Source of Recipe


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List of Ingredients




1 red pepper
½ medium sized eggplant
2 egg whites
½ cup breadcrumbs
¼ cup finely shredded parmesan cheese
salt and pepper
2 tablespoons vegetable oil (maybe more)
1 cup fresh baby spinach
½ cup thinly sliced skim milk mozzerella
¼ Vidalia onion, sliced thinly
4 slices fresh sourdough or light rye bread, about ½” thick
spicy (or regular extra virgin) olive oil


Recipe



1. Roast the whole red pepper on the barbeque or on top of the open flame of your gas stove until charred. When roasted, place in bowl and cover with plastic wrap. Set aside.

2. Mix breadcrumbs and parmesan in a shallow, wide bowl; add salt and pepper to personal taste. Slice eggplant vertically into ¼”-thick pieces. Dip each into egg whites then into breadcrumb and parmesan mix.

3. Preheat non-stick frying pan and add vegetable oil. Fry coated eggplant slices in batches, adding more oil if necessary. When eggplant is done, remove plastic wrap from bowl with pepper and peel outer, charred skin & remove stem and seeds. Slice pepper into 1” pieces and set aside (you will probably only use ½ of the pepper in the sandwiches but you can keep the remainder in the fridge in a sealed container for up to a week).

4. Bring about 2” water in small sauce pan to the boil and add spinach. Cook for about 2 minutes then remove from heat, rinse under cold water, drain and set aside.

Assemble & Grill Sandwiches:
1. Place ¼ of mozzerella on one slice of bread. Pile ½ of the eggplant, ¼ of the pepper, ½ of the Vidalia onion and ½ of the spinach on top. Add salt and pepper to personal taste and top with more cheese and another piece of bread. Brush each side of sandwich with spicy olive oil and place on pre-heated panini grill, barbeque or other indoor grill. Repeat with remaining ingredients.