Photo: Anna Pelzer
Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
11 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
962
Calories
36g
Protein
33g
Fat
128g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| White Bread | 1 slice (30g) white | 79 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil (for brushing)
- 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
- 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
- 8 1/2-inch-thick slices olive bread or country white bread
- 8 ounces Fontina cheese, thinly sliced
- 8 tablespoons grated Parmesan cheese
- 4 tablespoons chopped fresh basil
- 4 teaspoons chopped fresh oregano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 5-ounce package baby spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes