Grilled Eggplant and Sundried Tomato Panini

Ingredients

Eggplant

1 medium, sliced into 1/2-inch rounds

Olive oil

3 tablespoons, divided

Salt

to taste

Black pepper

to taste

Sundried tomatoes

1/2 cup, chopped

Mozzarella cheese

4 ounces, sliced

Fresh basil leaves

1/4 cup, torn

Bread

4 slices (ciabatta or sourdough work best)

Instructions

1. Preheat a grill or grill pan over medium heat.
2. Brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
3. Grill the eggplant slices for 2-3 minutes per side, until tender and grill marks appear. Remove from the grill and set aside.
4. Spread a thin layer of the remaining olive oil on one side of each slice of bread.
5. On the non-oiled side of two bread slices, layer the grilled eggplant, chopped sundried tomatoes, mozzarella cheese, and torn basil leaves.
6. Top with the remaining bread slices, oiled side up.
7. Preheat a panini press or skillet over medium heat.
8. Place the assembled panini in the panini press or skillet and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
9. Remove the panini from the press or skillet and let it cool for a minute.
10. Slice the panini in half and serve hot.