Wednesday, August 29, 2012

Dorm Room Dinner: Eggplant Pesto Paninis

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With the wedding craziness and the last week of trying to get everything back in order, I have fallen off the weight wagon.  Not drastically, mind you.  I just haven't lost any weight and I would like to before the fall gets here.  Fall is always MY downfall (hehe) because of how much I love to get into the kitchen and bake.  Football games, the crisp weather, and apple picking, are all things I HIGHLY look forward to each year.

Football is probably the biggest killer - no one needs to sit around drinking beer and eating delicious yet potentially unhealthy foods each week, right?  But you want to...yes, you may not need to, but you definitely want to!  This year my family will be playing their fantasy football league again and I am looking forward to the ensuing craziness.  On top of that, John and I are hosting a fantasy football league for HIS family!  I'm hoping I kick his tush in both!  Hehe.

Anyway, to get back to the point of this post it is that last week we were all discombobulated from the wedding and I was trying to get us back on track.  Voila, Skinnytaste!  I know we've discussed her before on here, but it never hurts to reiterate.  These paninis were INCREDIBLE; John loved them so much he asked for them again this week when we were questioning how to use up our CSA eggplants.  You would never be able to tell they were low-calorie and they are so full of flavor, my carnivore didn't even miss his meat!
Eggplant Pesto Paninis (adapted from SkinnyTaste)
Serves:  2
1 eggplant (8 ounces)
2 rolls
1/4 cup of basil pesto
1 plum tomato, sliced thinly
4 slices of fresh mozzarella cheese (each slice = 1 ounce)

Cut the eggplant into 1/2 inch rounds.  Place on the grill for 2-4 minutes, turning once, until cooked through.  Cut the rolls in half and layer basil pesto on both cut sides of each roll.  Place one slice of mozzarella on each side of the roll.  On the bottom half of the roll, evenly divide the eggplant rounds and tomato slices.  Top with top bun.  On your panini press or George Foreman, spray the rolls tops with cooking spray and press down firmly.  If you use your George Foreman, keep pressing firmly (use a towel so you don't burn yourself), for about 3-5 minutes until the sandwich is completely cooked through.  Serve immediately.

Until the next time my oven is on...


  1. These look really good! I love eggplant!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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