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Thursday, August 23, 2012

Eggplant Parmenini

If you love eggplant parmesan but don't have time or the desire to make the traditional version, then this dish is the perfect solution. Eggplant Parmenini, a recipe from Hungry Girl, is part panini, part eggplant Parmesan, and wholly delicious. Instead of breading the eggplant, the eggplant placed in between two slices of bread along with marinara sauce and cheese. The resulting panini is gooey, scrumptious and nearly identical to Eggplant Parmesan with much less effort needed.

Eggplant Parmenini
Gluten Free
Serves One

One 3/4-inch-thick eggplant slice (cut widthwise from a wide eggplant), patted dry
Dash salt
Dash black pepper
2 slices gluten free sandwich bread
2 tbsp. low fat marinara sauce (check for gluten)
1/2 tbsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), divided

1. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat on the stove.

2. Season eggplant with salt and pepper. Place eggplant in the pan and cook until softened, about 5 minutes per side. Remove pan from heat and set aside.

3. Place eggplant on the bottom one slice of bread. Evenly spoon and marinara sauce over eggplant. Sprinkle with Parm-style topping.

4. Tear string cheese into pieces and place over the Parm-topped sauce. Place the remaining slice of bread over the string cheese pieces. Evenly spread 1 tsp. butter over the upward-facing side of the bun.

5. Clean pan, if needed. Re-spray with nonstick spray and bring to medium-high heat.

6. Gently place sandwich in the pan with the buttered side down. Carefully spread remaining 1 tsp. butter onto the upward-facing side of the bun.

7.Cook sandwich until outside is toasty and cheese inside has melted, 1 - 2 minutes per side, occasionally pressing down with a spatula.

8. Slice it in half or just bite in!

Nutrition Information-- approximately 235 calories per serving (1 sandwich)

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