Roasted Eggplant Panini

There's nothing like a good panini.  And I think this panini speaks for itself. For this one, I roasted some eggplant slices in the broiler lightly seasoned with some salt and pepper. Took some slices of bread, provolone cheese, fresh slices of tomato and basil leaves and some avocado. Oh, and I lightly spread some balsamic vinegar on the breads, too. I used my Georgie grill for press the sammies to perfection. That thing is really handy.

You can toast these paninis like you would a grilled cheese sandwich, too. It's the same thing. You just want to toast the outer bread and melt the cheese. So good, so delicious and full of veggie goodness.

Makes 4 medium-sized paninis.

Roasted Eggplant Panini

1 medium round eggplant - sliced 1/2 thick
4 sliced provolone cheese or your choice
1 medium tomato - sliced
fresh basil leaves
4 sandwich or panini rolls
1 ripe avocado - pitted and sliced.
salt
pepper
extra olive oil
balsamic vinegar.

Preheat your broiler.

Coat both sides of the eggplant slices with some olive oil. Season with a little salt and pepper as well.

Place the slices on a baking sheet and into the broiler for 5 min or until browned. Give the slices a turn and roast for another 5 min. Then remove from the oven and let it cool.

To assemble the sandwich, spread some a little balsamic vinegar on inside slices of the bread. Layer the cheese, eggplant, a couple slices of tomato and avocado in that order. Top with the other half of the roll.

Using you panini press,  grill, skillet or oven, place the panini on the press for 5 minutes or until bread is lightly toasted and cheese is melted.

Serve warm.