Tomato, Eggplant, and Cheese Panini recipe - ingredients, nutrition and when to eat it
This panini is made by pressing and toasting tomato, eggplant, and cheese between slices of sandwich bread.
This panini is made by pressing and toasting tomato, eggplant, and cheese between slices of sandwich bread. The bread turns crisp while the cheese melts smoothly, complementing the fresh flavor of the vegetables. It’s great for a simple lunch or a light dinner.
Bread & brunch · 20 minutes to cook
Nutrition (per 241g serving): 321.1 kcal · protein 14.6g · carbohydrate 37.3g · fat 13.1g · sodium 411.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gently pat the tomato dry with a paper towel to keep the bread from getting soggy.
Tips: If you don’t have a panini press, toast the sandwich in a pan and press it down with a small pot.
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Ingredients (1 serving)
- Sandwich bread — 2 sheet
- Tomato — 0.5 pc
- Eggplant — 0.5 pc
- Mozzarella — 30 g
- Olive oil — 1 tsp
- Basil — 2 sheet