Eggplant Panini

Melissa Philips

1 cup torn spinach
2 t. red wine vinegar
1 t. olive oil

Toss together in a small bowl.

1 Eggplant, cut into 1/2 in. thick rounds
3 oz fresh Mozzarella cheese, thinly sliced
1 12in. plain or seasoned round foccacia bread, halved horizontally
1 large tomato, thinly sliced
1/3 c. seasoned dry bread crumbs
2T parmesan cheese
1 egg
1T milk
2T flour

Put the flour in a shallow dish. In another dish, beat together egg and milk. In a third dish, stir the bread crumbs and parm. cheese. . (we're breading the eggplant, see how that works?) Dip the eggplant slices inot the flour to coat, then dip into the egg mixture and last, into the crumb mixture.

In a 12 in. non-stick skillet, heat 1T oil over med. heat. Add eggplant slices and cook for 6-8 min. or until lightly browned, turning once. Top the eggplant slices with the mozzarella cheese. Cook, covered, just until the cheese begins to melt.

To serve, put the eggplant slices cheese side up on bottom half of bread. Top with the spinach mixture and tomato slices (and the top half of the bread, of course). Cut into serving-size wedges.

TIP: To keep the eggplant from tasting bitter (particularly in the Fall months), you will need to "degorge" it (I know, it sounds disgusting). Sprinkle salt on the slices and let it sit for about 15 min. A brown liquid will form on the surface of the slice since the salt draws out some of the bitter liquid. Rinse the slices really well under cold running water. Print Recipe