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Lorenza Ávila
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Recipe of Eggplant Panini with Mozarella Cheese
Recipe

Eggplant Panini with Mozarella Cheese

15 mins
2 mins
Low
78
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This rich panini has mozarella cheese, eggplant and basil. It's a rich vegetarian sandwich for any dinner.
Learn more about Lorenza Ávila

Ingredients

3 portions
  • 3 telera breads, (bread for cakes)
  • 1 teaspoon olive oil
  • leaves basil, washed and dried
  • 1 eggplant, slice and previously cooked in the oven with a little salt
  • 120 grams fresh mozzarella cheese, sliced, smoked
  • black pepper

Preparation

Cut the strips in half and varnish with olive oil.
Put the halves in a baking tray (with the side of olive oil facing down) and bake for about 10 minutes.
Top with a layer of basil leaves, eggplant previously baked with salt and sliced ​​mozarella cheese. Sprinkle with salt and pepper to taste and cover with the other half of the bread.
Return to the oven for another 5 minutes at very high temperature until the bread is browned and the cheese melted, about 3 minutes.
Serve immediately.

TIPS

You can create the paninis to your liking and add other ingredients such as a little pesto or sweet peppers.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Beatriz Ceniceros
13/08/2015 11:22:53
Mejor con chapata Se ve delicioso

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