Eggplant Panini

Baby eggplant, roasted red peppers, and mozzarella cheese are a tasty trio in this crispy panini that is perfectly paired with a green salad and glass of wine.

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1 baby eggplant, cut into 1/4-inch slices

salt and ground black pepper to taste

1/4 cup olive oil, divided

1 loaf flat bread, sliced horizontally and cut into 4 equal pieces

1/2 (12 ounce) jar roasted red bell peppers, drained and sliced

4 ounces shredded mozzarella cheese

1/4 cup roasted garlic hummus

Season eggplant slices with salt and pepper; let stand for 2 minutes.

Heat 2 tablespoons olive oil in a skillet over medium-high heat; saute 1/2 of the eggplant until golden brown, 2 to 3 minutes per side. Repeat with remaining olive oil and eggplant.

Preheat a panini press according to manufacturer's instructions.

Layer eggplant, roasted red pepper, and mozzarella cheese, respectively, onto the bottom piece of each flat bread. Spread 1 tablespoon hummus on the inside of each top piece of flat bread and place over the mozzarella layer, creating a panini.

Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.

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Instructions

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