Eggplant Sandwich with Peppers and Candy Onions

  • 8 (1/2-inch-thick) eggplant slices
  • Olive oil
  • 2 bell or cubanelle peppers or sweet peppers
  • 4 Slices ciabatta bread
  • 1 Candy/Yellow/Spring onion, sliced
  • 2 tablespoons pesto (you can use refrigerated or make your own)
  • 1 cup butterhead lettuce, baby arugula OR baby spinach
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (2 ounces) cheese- fresh mozzarella, soft goat cheese, or cheese of your choice

Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil.  Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan.  Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once.  Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss green(s) with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread.  You can eat or press in Panini for additional 3 minutes and then enjoy.