Lunche for 4

Eggplant Pesto Panini

Name: Eggplant Pesto Panini
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant; kosher salt to taste (optional); olive oil spray; 12 oz french bread; 4 slices 3 oz total part skim mozzarella cheese; 2 tbsp skinny pesto; 8 thin sliced tomato

Grilled eggplant, pesto, tomato, and mozzarella press between French bread until the cheese melts.

Typical price

$11.35for 4 servings

$2.84 per serving$11.35 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

30 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

American Vegetarian Lunches Grill Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	1.25 lb	$2.49Typical price
Bagels, English muffins, croissants$0.70 each typical	4	$2.80Typical price
Mozzarella$0.30/oz typical	3 oz	$0.90Typical price
Alfredo, pesto, curry and simmer sauces$0.18/oz typical	1 oz	$0.19Typical price
Fresh tomatoes$1.99/lb typical	2.5 lb	$4.97Typical price
Total for the servings shown		$11.35

Pantry staples you likely have

Salt and pepperOlive and cooking oil

Not included in the cost.

Ingredients

1 large eggplant
kosher salt to taste (optional)
olive oil spray
12 oz french bread
4 slices 3 oz total part skim mozzarella cheese
2 tbsp skinny pesto
8 thin sliced tomato

Steps

Slice the eggplant into thin rounds, sprinkle with salt, and let it rest for 10 minutes.
Heat a panini press to medium-high and lightly coat the eggplant with olive oil spray.
Grill the eggplant in batches for 3 minutes per side until tender.
Slice the French bread into four portions and spread pesto on the cut sides.
Layer eggplant, tomato, and mozzarella inside the bread.
Press the sandwiches for 4 minutes until the bread is crisp and the cheese melts.