GRILLED EGGPLANT, TOMATO AND MOZZARELLA PANINI

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This Easy Grilled Eggplant Tomato and Mozzarella Panini is such a delicious easy vegetarian dinner, that screams summer! 

INGREDIENTS:

– garlic – mayo – olive oil – parsley – oregano – lemon – sour dough – garlic ghee – eggplant

Instructions:

In an immersion blender-safe jar, add 2 small garlic cloves chopped, mayo, olive oil, parsley, oregano, salt, pepper & lemon juice.

Slice the large eggplant into 1/4-inch rounds, and lay on a large plate. Sprinkle salt on top of the eggplant rounds.

Then slice the tomatoes in 1/4 inch rounds as well. Then sprinkle EBB on top of the slices of eggplant & tomatoes.

Before you turn the grill on, spray in order to help with the vegetables to not stick. Then turn on medium heat. Add on the slices of sour dough & grill for about 10 minutes.

Then place 3 slices of grilled sourdough bread on a baking sheet, and spread garlic aioli on top of each slice. Then layer grilled eggplant slices on each piece of bread, then the grilled tomatoes.

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