I wanted to make this panini so much that I invested in a George Foreman grill, which is much more versatile that a panini press, just so that I could! The results were fantastic and I urge you to try this sandwich.
Aubergine and Pesto Panini (from www.skinnytaste.com)
(11 ProPoints per serving)
1 large eggplant
kosher salt to taste
4 panini buns
2 balls light mozzarella cheese
2 tbsp light pesto
2 tomatoes, thinly sliced
Slice the eggplant into 1/4-inch thick slices. Preheat a griddle pan. Lightly spritz the aubergine with cooking spray, season with salt and pepper. When the grill is hot, griddle the aubergine for about 7-8 minutes, turning once half way through. Set aside.
Slice the bread open and place 3 slices of aubergine, 3 slices of mozzarella, 1/2 tablespoon of pesto, and 4 slices of tomatoes on each sandwich.
Close and lightly spray the top of the bread with cooking spray. Place on a panini press , close the lid and cook until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.