By Valerie Villafane
Ingredients - Serves 4
- 8 oz. loaf whole wheat focaccia bread
- 1 small eggplant
- 4 cloves garlic
- 4 tbsp butter
- 2 red bell peppers
- 4 – 1 oz. slices mozzarella
- 2 cups arugula
Cut eggplant into 8 slices. Cut bell peppers in half, & remove the stem & seeds. Grill the eggplant & bell pepper for 2 minutes on each side. Set aside.
Mash garlic, & mix into butter. Cut the bread loaf in half & spread garlic butter on the inside & outside of the loaf.
Layer eggplant slices, pepper, mozzarella & arugula into loaf.
Close loaf & toast it on a panini press until golden.
Cut loaf into 4 sandwiches.
Nutrition Facts - per serving:
Calories 399; Carbohydrates 40.5g; Fat 21g; Protein 13.5g