Eggplant Parmesan Panini
Meatless Monday Blogger Anne from Craving Something Healthy has created the taste of Eggplant Parmesan in this Panini Sandwich. Make it for lunch or dinner tonight.
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
2 tablespoons olive oil
2 cloves garlic
1-28 ounce can Muir Glen Organic Crushed Tomatoes with Basil
1 teaspoon kosher salt
2 slices naan bread
3 tablespoons pesto sauce (jarred or homemade)
2 ounces buffalo mozzarella, sliced thin (optional)
Heat olive oil in a medium saucepan over high heat. Add garlic, and stir for about 10 seconds. Reduce heat to low and add tomatoes. Stir to combine, and bring to a simmer. Add salt, and let simmer on low. Heat a panini press to medium-high heat. Heat Dominex® Eggplant Cutlets according to package instructions. Remove about 1/2 cup of the sauce to a bowl. Dip each slice of eggplant in tomato sauce, and reserve the remaining sauce for another use. Lay Dominex® Eggplant Cutlets over one slice of naan bread. Top eggplant with cheese if desired. Spread pesto over one side of the second slice of naan bread. Top Dominex® Eggplant Cutlets and cheese with second slice of bread. Place on a panini press, close lid and heat for about 3 minutes, or until cheese is melted and bread is golden with grill marks. Serve immediately.
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