cup torn arugula
teaspoons red wine vinegar
teaspoon olive oil
cup seasoned fine dry bread crumbs
tablespoons grated pecorino Romano or Parmesan cheese
medium eggplant, cut crosswise into 1/2-inch slices
tablespoon olive oil
ounces fresh mozzarella cheese, thinly sliced
12 inch plain or seasoned Italian flat bread (focaccia),* halved horizontally
large tomato, thinly sliced
- In a small bowl toss together the arugula, vinegar, and the 1 teaspoon oil; set aside. In a shallow dish stir together the bread crumbs and Romano cheese. In another shallow dish beat together the egg and milk. In a third shallow dish stir together the flour and salt. Dip the eggplant slices into flour mixture to coat. Dip the slices into egg mixture, then coat both sides with crumb mixture.
- In a 12-inch nonstick skillet heat the 1 tablespoon oil over medium heat. Add eggplant slices; cook for 6 to 8 minutes or until lightly browned, turning once. (Add more oil as necessary during cooking.) Top the eggplant with mozzarella cheese; reduce heat to low. Cook, covered, just until cheese begins to melt.
- To serve, place the eggplant slices, cheese sides up, on bottom half of bread. Top with the arugula mixture, tomato slices, and top half of bread. Cut into wedges.
Nutrition Facts(Eggplant Panini)
- Per serving:
- 318 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 48 mg chol.,
- 447 mg sodium,
- 45 g carb.,
- 5 g fiber,
- 4 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet