Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 slc eggplant, 1/2" thick Extra-virgin extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 8 slc country-style bread, 1/2" thick
- 2 c. arugula leaves - (loosely packed)
- 8 ounce thinly-sliced fresh mozzarella
Direcciones
- Heat a grill pan over high heat, or possibly heat an electric panini grill on the highest setting according to the manufacturer's instructions.
- Brush both sides of the eggplant slices with extra virgin olive oil and season with salt and pepper. Arrange the eggplant on the grill pan, set a small baking sheet on top and weight proportionately with 2 bricks. (Or possibly, arrange the eggplant on the panini grill and close the lid, making sure it makes even contact with the eggplant.) Cook till dark grill marks appear, 2 1/2 min, then turn and cook the second side 30 seconds. (On the panini maker, cook 3 to 4 min.) Transfer the eggplant to a warmed plate.
- Brush one side of each slice of bread with extra virgin olive oil. With the oiled sides of the bread down, arrange the eggplant, arugula and mozzarella on 4 of the slices, seasoning each layer lightly with salt and pepper. Top each with one of the other slices of bread, oiled-side up. Season the outside of the sandwiches with salt and pepper.
- Reduce the heat to medium-high and place 2 of the sandwiches on the grill pan, cover with the baking sheet and again weight with the bricks. Cook till dark grill marks appear, 2 1/2 min, then remove the bricks and baking sheet and turn the sandwiches carefully. Weight them down again and cook 30 seconds. (For the panini maker, reduce the heat to 400 degrees, close the lid and be sure it makes even contact with the sandwiches. Cook till dark grill marks appear, 3 to 4 min.)
- Transfer the sandwiches to a cutting board and cut in half. Serve immediately and repeat with the remaining 2 sandwiches.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 4 servings | |
| Calories 91 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 875mg | 25% |
| Total Carbs 21.36g | 6% |
| Dietary Fiber 12.7g | 42% |
| Sugars 8.84g | 6% |
| Protein 3.9g | 6% |
