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Eggplant Panini

Mood: Sexy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
A delicious Italian vegetarian sandwich. Recipe courtesy of Julie.

Time To Cook
Prep: 15m
Cook: 20m
Servings: 6
Panini means "small bread roll" in Italian.

• 1 cup arugula

• 2 teaspoons red wine vinegar

• 1 teaspoon olive oil

• 1 tablespoon of balsamic vinegar

• 1/3 cup seasoned bread crumbs

• 2 tablespoons grated Parmesan cheese

• 1 egg

• 1 tablespoon milk

• 2 tablespoons flour

• 1/2 teaspoon salt

• 1 medium eggplant, cut crosswise into 1/2 inch thick slices

• 1 tablespoon olive oil

• 3 oz mozzarella cheese, thinly sliced

• 1 12" plain or seasoned Italian focaccia, halved horizontally

• 1 large tomato, thinly sliced

• Non-stick skillet with lid

• Small bowl

• 3 shallow dishes

• Whisk

• Optional: panini press.

Preparation (Do it!)
1. In a small bowl toss together the arugula, vinegar and the 1 teaspoon oil, set aside.

2. In a shallow dish, stir together the bread crumbs and Parmesan cheese. In another shallow dish, beat together the egg and milk. In a third bowl combine flour and salt. Coat eggplant slices with flour mixture, dip into egg mixture and finally coat both sides with crumb mixture.

3. In frying pan heat the 1 tablespoon oil over medium heat. Add eggplant slices; cook for 6 to 8 minutes or until light brown (add more oil as needed during frying). Top the eggplant with mozzarella cheese, reduce heat to low. Cover and cook just until cheese begins to melt.

4. To serve, place the eggplant slices, cheese side up on bottom half of bread. Top with the arugula mixture, tomato slices and top half of bread. Cut into wedges and serve.

5. Optional. If you have a panini press use this instead of covering the skillet to melt the cheese. It will melt the cheese and crust the bread as pictured.


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