eggplant panini with pesto
a perfect summer lunch panini made with eggplant, tomatoes, mozzarella and skinny pesto on crispy french bread . make this for one, or for the whole family.
large eggplant, kosher salt to taste, olive oil spray, french bread, 3 oz total part skim mozzarella cheese sargento, skinny pesto, thin sliced tomato
- 1 large eggplant
 - kosher salt to taste
 - olive oil spray
 - 12 oz french bread
 - 4 slices 3 oz total part skim mozzarella cheese sargento
 - 2 tbsp skinny pesto
 - 8 thin sliced tomato

- slice the eggplant into 1/4 inch thick slices.
 - place the eggplant slices on a paper towel and season with salt set aside about 30 minutes.
 - this will help draw some of the moisture out of the eggplant.
 - pat the eggplant dry with paper towels.
 - preheat panini grill.
 - lightly spritz eggplant with olive oil, season with salt and pepper.
 - when the grill is hot, grill eggplant about 7 8 minutes, turning once half way through.
 - set aside.
 - slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
 - close and lightly spray the top of the bread with oil.
 - place on a panini press and close until the cheese melts and the bread is toasted.
 - cut in half diagonally and eat immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 large eggplant
- kosher salt to taste
- olive oil spray
- 12 oz french bread
- 4 slices 3 oz total part skim mozzarella cheese sargento
- 2 tbsp skinny pesto
- 8 thin sliced tomato

 ### Assistant: The ingredients you'll need are:
- 1 large eggplant
- kosher salt to taste
- olive oil spray
- 12 oz french bread
- 4 slices 3 oz total part skim mozzarella cheese sargento
- 2 tbsp skinny pesto
- 8 thin sliced tomato


You can follows these steps to make the recipe:
- slice the eggplant into 1/4 inch thick slices.
- place the eggplant slices on a paper towel and season with salt set aside about 30 minutes.
- this will help draw some of the moisture out of the eggplant.
- pat the eggplant dry with paper towels.
- preheat panini grill.
- lightly spritz eggplant with olive oil, season with salt and pepper.
- when the grill is hot, grill eggplant about 7 8 minutes, turning once half way through.
- set aside.
- slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.
- close and lightly spray the top of the bread with oil.
- place on a panini press and close until the cheese melts and the bread is toasted.
- cut in half diagonally and eat immediately.
- .

