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!
Eggplant Panini with Pesto
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)
- 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
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.
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.