Eggplant Panini with Pesto

My friend gave me eggplants from her garden, and I used it to make this delicious hot pressed sandwich. If you can find a whole wheat baguette, even better! A perfect summer panini made with eggplant, tomatoes, mozzarella and skinny pesto on crispy French bread. Make this for one, or for the whole family.

I love, love, LOVE Panini night in my house because everyone is happy and they are so easy to make. If you’re capable of making a grilled cheese, then you can make a panini, that’s how simple and you don’t need a fancy panini press to make it. Prior to owning my panini press, I used my George Forman grill or made them on the stove in a grill pan with an iron skillet on top to press it down.

I grilled the eggplant right on the panini press, so there’s no dirtying extra pans. A perfect Meatless Monday dish, and even the meat-lovers in your house will enjoy this sandwich. 

If you’re a newbie to Skinnytaste, check out my tip on how to make a larger sandwich for less calories. If you are making this for one, simply divide the ingredients by four.

Eggplant Panini with Pesto
Servings:Serving Size: 1 panini • Old Points: 7 pts • Points+: 9 pts
Calories: 336 • Fat: 8.5 g • Protein: 11.4 g • Carb: 50 g • Fiber: 3.8 g • Sugar: 2.7 g
Sodium: 394 mg (without salt) 


  • 1 large eggplant, about 12-14 oz
  • kosher salt to taste
  • olive oil spray (I used my misto)
  • 12 oz french bread (or baguette), cut into 4 pieces
  • 4 slices (3 oz total) part skim mozzarella cheese (Sargento )
  • 2 tbsp skinny pesto 
  • 8 thin sliced tomato


Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels.

Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half diagonally and eat immediately.