Pressed Sandwich with Roasted Eggplant












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).

Choose My Plate

Daily Inspiration

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

Daily Prayer


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