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Eggplant Parmesan Panini|Craving Something Healthy
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5 from 2 votes

Eggplant Parmesan Panini

A delicious meatless dinner
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 2 servings
Calories: 536kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 15 ounce Crushed Tomatoes with Basil
  • ½ teaspoon kosher salt or to taste
  • 4 slices of Dominex Eggplant Cutlets
  • 4 slices naan bread
  • 4 tablespoons pesto sauce
  • 2 ounces buffalo mozzarella sliced thin

Instructions

  • Heat olive oil in a medium saucepan over high heat.
  • Add garlic, and stir for about 10 seconds.
  • Reduce heat to low and add tomatoes. Stir to combine, and bring to a simmer.
  • Add salt, and let simmer on low.
  • Heat a panini press to medium-high heat.
  • Heat eggplant cutlets according to package instructions.
  • Remove about ¾ cup of the sauce to a bowl. Dip each slice of eggplant in tomato sauce.
  • Lay 2 eggplant slices over 2 slices of naan bread.
  • Top the eggplant with the sliced cheese (1 ounce per sandwich)
  • Spread pesto over one side of the second slice of naan bread.
  • Top the piece of naan with eggplant with the piece of naan with pesto.
  • Place the sandwiches on a panini press, close the lid and heat for about 3 minutes, or until the cheese is melted and thw bread is golden with grill marks.
  • Serve immediately wIth extra sauce to dip.

Nutrition

Serving: 1g | Calories: 536kcal | Carbohydrates: 54g | Protein: 16g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 1684mg | Potassium: 846mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1918IU | Vitamin C: 22mg | Calcium: 806mg | Iron: 3mg