Fresh Eggplant and Roasted Red Pepper Panini

1. 1

   Season both sides of the eggplant with salt and pepper.

2. 2

   Let sit for 2 minutes.

3. 3

   In a large saute pan, over medium-high heat, add 1/4 cup of the oil.

4. 4

   Pan-fry the slices of eggplant in batches until golden brown on each side, about 2 to 3 minutes.

5. 5

   Remove and drain on paper towels.

6. 6

   Using a paper towel, wipe out the saute pan and repeat the above process with the remaining oil and eggplant.

7. 7

   Preheat the oven to 400 degrees F. Lightly brush both sides of the bread with the extra virgin olive oil.

8. 8

   Season both sides with salt and pepper and place on a baking sheet.

9. 9

   Place 3 slices of the eggplant over each slice of bread.

10. 10

    Lay a couple slices of cheese over the eggplant.

11. 11

    Top the cheese with some of the peppers.

12. 12

    Place in the oven and bake until the cheese melts, about 4 to 6 minutes.

13. 13

    Remove from the oven and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.