Name: Eggplant Panini with Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 12-14 oz); kosher salt to taste; olive oil spray (I used my misto); 12 oz french bread (or baguette, cut into 4 pieces); 4 slices 3 oz total part skim mozzarella cheese (Sargento ); 2 tbsp skinny pesto; 8 thin sliced tomato