Eggplant and Pesto Panini

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Fresh basil leaves - Handful
• Tomato - 1 medium, sliced
• Mozzarella cheese - 4 slices
• Ciabatta bread - 4 slices
• Pesto - 4 tablespoons
• Eggplant - 1 medium, sliced

Instructions

1. Preheat a grill or grill pan over medium heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 2-3 minutes per side, until tender and lightly charred.
4. Spread pesto on one side of each slice of ciabatta bread.
5. Layer the grilled eggplant, mozzarella cheese, tomato slices, and fresh basil leaves on top of the pesto.
6. Top with another slice of ciabatta bread.
7. Heat a panini press or a skillet over medium heat.
8. Place the assembled panini in the panini press or skillet and cook for 3-4 minutes, until the bread is crispy and the cheese is melted.
9. Serve hot and enjoy!