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.
For more information about our products visit DominexNaturalFoods.com.