Makes 4 servings (serving size: 1 sandwich)
2 medium eggplants
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons balsamic vinegar
*1 baguette (Italian Five Grain….YUM)
1 tablespoon plus 1 teaspoon olive oil
*1/4 pound mozzarella (or 1/4 cups shredded per sandwich)
*2 cups fresh basil leaves or oregano
Preheat grill to medium-high.
Brush eggplants, cut into 1/2-inch thick rounds, with 4 tablespoons olive oil; sprinkle with salt and pepper.
Grill eggplant until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more).
Remove and drizzle with balsamic vinegar.
Cut baguette into 4 pieces; slice each in half*.
Brush bottoms of baguette evenly with 1 tablespoon plus 1 teaspoon olive oil.
Slice mozzarella into 8 slices; layer half of the slices among sandwiches*.
Top each sandwich with 1/2 cup fresh basil leaves, 3-4 slices eggplant, remaining cheese, and baguette tops*.
Press sandwiches in a Panini press or in a large skillet over medium-high heat for 3 minutes per side.
Nutritional Information (per serving):
Calories: 481, Fat: 23g, Saturated fat: 5g, Monounsaturated fat: 14g, Polyunsaturated fat: 2g, Protein: 15g, Carbohydrates: 55g, Fiber: 7g, Cholesterol: 18mg, Iron: 3mg, Sodium: 801mg, Calcium: 251mg
Did you know….Eggplant adds a dash of color to your palate plus a range of vitamins, minerals, and antioxidants to your diet.
Tip of the Day
Be food safe! Keep cold foods at 40 °F or below, and hot foods at 140 °F or above. Foods are no longer safe to eat when they have been in the danger zone between 40-140 °F for more than 2 hours (1 hour if the temperature was above 90 °F).
Again Jesus spoke to them, saying, “I am the light of the world. Whoever follows me will not walk in darkness, but will have the light of life.”
~ John 8:12