Eggplant Panini with Pesto

Eggplant Panini with Pesto
Skinnytaste.com
Servings: 4 Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt)


Ingredients:

1 large eggplant, about 12-14 oz
kosher salt to taste
olive oil spray (I used my misto)
12 oz french bread (or baguette), cut into 4 pieces
4 slices part skim mozzarella cheese (Sargento )
2 tbsp skinny pesto
8 thin sliced tomato

Directions:

Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.


Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.


Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.


Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.


Skinny Basil Pesto
Skinnytaste.com
Servings: 5 Serving Size: 1 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 86 • Fat: 8.3 g • Protein: 2.3 g • Carb: 0.8 g • Fiber: 0.3 g • Sugar: 0 g
Sodium: 94 mg (without salt)

Ingredients:
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.


Makes 5 tablespoons.