Eggplant Pannini's and No more cable

First up, we did something big today - cancelled cable. We've been tossing around the idea for over a year now and finally, we cancelled it. I called the other day to hear our options to downgrade and cancel. Today, I called and cancelled it completely. I was a little bit shocked when the guy I was speaking to said he would cancel the cable and it would be "...shut off in 20 minutes." Whattttt? I thought we'd have like the rest of August or something to wean ourselves off of it. Nope. Band aid ripped. Goodbye Housewives, Kardashians, and HGTV until I find you online instead.



This will be good - we don't need cable especially with Netflix and everything online these days. Plus, it will save us some money every month!

Anywayyyyyyy. For dinner, we had these yummy sandwiches - Eggplant Paninis. We do not have a pannini maker so we just used the grill pan and it worked out fine. Ours did also not look as neat and tidy as those in the photo but they were really good!

SKINNYTASTE Photo

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 
• 12 oz french bread (or baguette), cut into 4 pieces
• 4 slices part skim mozzarella cheese 
• 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 asideabout 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.