Fresh Eggplant And Roasted Red Pepper Panini

Recipe Ingredients

12		Eggplant - (abt 1/4" thick)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Olive oil
8		Italian bread - (1/4" thick)
		Drizzle extra-virgin olive oil
1/2 lb	227g / 8oz	Fontina cheese - thinly sliced
2 lbs	908g / 32oz	Red peppers - roasted, peeled, (medium)
		Seeded and julienned

Recipe Instructions

Season both sides of the eggplant with salt and pepper. Let sit for 2 minutes. In a large saute pan, over medium-high heat, add 1/4 cup of the oil. Pan-fry the slices of eggplant in batches until golden brown on each side, about 2 to 3 minutes. Remove and drain on paper towels. Using a paper towel, wipe out the saute pan and repeat the above process with the remaining oil and eggplant.

Preheat the oven to 400 degrees. Lightly brush both sides of the bread with the extra-virgin olive oil. Season both sides with salt and pepper and place on a baking sheet. Place 3 slices of the eggplant over each slice of bread. Lay a couple slices of cheese over the eggplant. Top the cheese with some of the peppers. Place in the oven and bake until the cheese melts, about 4 to 6 minutes. Remove from the oven and serve warm.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D06) - from the TV FOOD - NETWORK

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