Eggplant Panini

A coworker of mine loves gardening, and I am lucky enough to reap the benefits of her green thumb!  She recently shared homegrown eggplants with us a few weeks ago, and I couldn't wait to try a recipe including eggplant.  With the advice of my mother, I put together a recipe for a great eggplant panini.  I paired the sandwich with a side salad consisting of a spring mix of lettuce, green peppers, strawberries, and freshly grated Parmesan.  Delicious!

Eggplant Panini

Ingredients

• 1 medium eggplant
• whole-grain wheat bread
• American Cheese Slices (or Pepperjack cheese slices)
• 1 tablespoon Dijon Mustard
• 1 tablespoon Mayonnaise
• Canola oil
• salt and pepper

Directions

1. To prepare the eggplant, I roughly peeled the eggplant length-wise so that there is some skin was still present.  I found this image (right) on Google, and it portrays how I peeled the eggplant.  Next, I cut the two ends off and washed it under cold water.  
2. Next, place the eggplant in a colander and sprinkle with 2-3 pinches of salt and pepper all around the plant.  Allow the eggplant to dry for at least 20 minutes.  (Some people suggest an hour for drying.)  
3. After the eggplant has dried for the most part, I sliced it in 1/4 slices.  
4. I pan-fried both sides of the eggplant slices in 2-3 tablespoons of Canola oil.  Once the eggplant slices are cooked on one side, flip them and add American or Pepperjack cheese (cut to fit the size of the individual eggplant slices).  The cheese should melt over the slices until it is cooked.  Place the cooked slices with melted cheese on a separate plate.  
5. Next, take one slice of whole-grain wheat bread and place on the oiled pan.  While the bread is frying on the pan, spread the mayonnaise and Dijon mustard on top of the bread.  Add a slice of American or Pepperjack cheese on top of the condiments.  Then, add the eggplant slices and add a pinch of salt and pepper.  
6. Finally, place the other slice of bread on top of the sandwich, and use a spatula to flip the sandwich over.  Use a panini press or heavy cover to squish the sandwich down while still on the pan.  Cook for 3-4 more minutes before plating and serving.