Eggplant Spinach with Sundried Tomato Melt

Eggplant Spinach with Sundried Tomato Melt


Yield: 12 Servings

Ingredients

  • 1 lb. 8 oz Grilled Eggplant
  • 8 oz Sun Dried Tomato-Cut
  • 1 ½ cup, 2 tbl Hummus Plain FZ-Thawed
  • 12 oz Fresh Baby Spinach

Base

  • 24 slice Italian Panini Bread 18 slice ½” 35.2 OZ FZ-Thawed, Ends Removed
  • 1 ½ tsp Spice Whole Black Pepper

Method

  1. Preheat Panini press to 400° F
  2. FOR 1 SERVING: Spread #30 scoop Hummus (1 oz) on 2 slices of bread (4 oz)
  3. Layer the following on 1 slice of bread:
    • 1oz baby spinach
    • 2 slice Eggplant (2 oz)
    • 1-oz sundried tomatoes (5/8 oz)
    • 4 grinds black pepper
    • 2nd slice of bread
  4. Coat Panini press with cooking spray
  5. Place sandwich in Panini press or on flat top grill. Cook until sandwich is browned
  6. Cut crosswise in half
  7. Serve immediately

Nutritional Information  
Calories 392.66 cal
Calories from Fat 97.16 cal
Total Fat 10.80g
Saturated Fat 1.60g
Trans Fat 0.17g
Polyunsaturated Fat 3.79g
Monounsaturated Fat 3.01g
Cholesterol 0 mg
Sodium 898.75 mg
Carbohydrate 63.98g
Fiber 7.45g
Total Sugars 10.39g
Protein 13.47g