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Receta Fresh Eggplant And Roasted Red Pepper Panini
by Global Cookbook

Fresh Eggplant And Roasted Red Pepper Panini
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Ingredientes

  • 12 slc eggplant - (abt 1/4" thick) Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. extra virgin olive oil
  • 8 slc Italian bread - (1/4" thick) Drizzle extra-virgin extra virgin olive oil
  • 1/2 lb Fontina cheese thinly sliced
  • 2 med red peppers roasted, peeled, seeded and julienned

Direcciones

  1. Season both sides of the eggplant with salt and pepper. Let sit for 2 min. In a large saute/fry pan, over medium-high heat, add in 1/4 c. of the oil. Pan-fry the slices of eggplant in batches till golden on each side, about 2 to 3 min. Remove and drain on paper towels. Using a paper towel, wipe out the saute/fry pan and repeat the above process with the remaining oil and eggplant.
  2. Preheat the oven to 400 degrees. Lightly brush both sides of the bread with the extra-virgin extra virgin olive oil. Season both sides with salt and pepper and place on a baking sheet. Place 3 slices of the eggplant over each slice of bread. Lay a couple slices of cheese over the eggplant. Top the cheese with some of the peppers. Place in the oven and bake till the cheese melts, about 4 to 6 min. Remove from the oven and serve hot.
  3. This recipe yields 4 servings.