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Lorenza

Lorenza Ávila
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Recipe of Eggplant Panini with Mozarella Cheese
Recipe

Eggplant Panini with Mozarella Cheese

15 mins
2 mins
Low
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This rich panini features mozarella cheese, aubergine and basil. It is a delicious 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, sliced and previously cooked in the oven with a little salt
  • 120 grams fresh mozzarella cheese, sliced, smoked
  • black pepper

Preparation

Cut the teleras in half and varnish with olive oil.
Put the halves on a baking sheet (olive oil side down) and bake for about 10 minutes.
Top with a layer of basil leaves, the previously baked aubergine with salt and the 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 golden brown and the cheese is 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 bell 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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