Eggplant, Kale, Tomato, & Bacon Panini

The recipe Eggplant, Kale, Tomato, & Bacon Panini can be made in approximately 50 minutes. One serving contains 1009 calories, 32g of protein, and 64g of fat. For $2.96 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Table for Two Blog requires unsalted butter, cheddar cheese, crusty bread, and kale. 455 people found this recipe to be delicious and satisfying. Plenty of people really liked this main course. Overall, this recipe earns an outstanding spoonacular score of 95%. Similar recipes are Eggplant, Fontinan and Tomato Panini, Cheddar, Bacon & Tomato Panini, and Goat Cheese and Brie Panini with Bacon and Tomato.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray. Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before cutting them into sections to fit on the slices of bread.In the meantime, take your slices of eggplant and you can either grill them on the grill or cook them using a grill pan (I used this Le Creuset one on my stove). If using a grill pan, heat grill pan on medium high heat and add 1-2 tbsp. olive oil to the pan and cook the both sides of the eggplant until soft and tender, about 3-5 minutes. Set aside. In the same grill pan, sauté the kale with a bit of salt and pepper. Don't cook them until they're really wilted, you only need to cook them about a minute total. You just want a nice gentle sear on them from the grill pan and some parts of the kale will be crunchy, but mostly tender.Once the bacon has finished cooking, you can start to assemble the panini. On one slice of bread, butter one side of it (the side that it'll be facing down on the grill pan) then place ¼ cup of cheese on top then layer with the bacon, tomato slices, eggplant, and kale. Place the other half of the sandwich bread on top and butter the top of it. Then gently place onto the same grill pan, butter side down. Using a heavy bottomed pan, place that on top of the sandwich so you're gently flattening it (yes, that pan will get oily because it'll be touching a buttered side). You'll want to cook both sides on medium heat in the grill pan for about 5 minutes each, or until nice grill marks appear and the bread is golden brown. You can also achieve this on a panini press.Repeat for the second sandwich. Slice in half and serve warm with a side of potato chips.

 

Step by step:

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray. Arrange bacon on prepared rack, leaving plenty of space between slices.

2. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp.

3. Remove from oven and let cool completely before cutting them into sections to fit on the slices of bread.In the meantime, take your slices of eggplant and you can either grill them on the grill or cook them using a grill pan (I used this Le Creuset one on my stove). If using a grill pan, heat grill pan on medium high heat and add 1-2 tbsp. olive oil to the pan and cook the both sides of the eggplant until soft and tender, about 3-5 minutes. Set aside. In the same grill pan, sauté the kale with a bit of salt and pepper. Don't cook them until they're really wilted, you only need to cook them about a minute total. You just want a nice gentle sear on them from the grill pan and some parts of the kale will be crunchy, but mostly tender.Once the bacon has finished cooking, you can start to assemble the panini. On one slice of bread, butter one side of it (the side that it'll be facing down on the grill pan) then place ¼ cup of cheese on top then layer with the bacon, tomato slices, eggplant, and kale.

4. Place the other half of the sandwich bread on top and butter the top of it. Then gently place onto the same grill pan, butter side down. Using a heavy bottomed pan, place that on top of the sandwich so you're gently flattening it (yes, that pan will get oily because it'll be touching a buttered side). You'll want to cook both sides on medium heat in the grill pan for about 5 minutes each, or until nice grill marks appear and the bread is golden brown. You can also achieve this on a panini press.Repeat for the second sandwich. Slice in half and serve warm with a side of potato chips.

Nutrition Information:

covered percent of daily need