Directions:
- Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil and stir in the garlic powder and Italian seasoning.
- Brush the eggplant with the butter/oil mixture and sprinkle with salt and pepper.
- Grill the eggplant for 3-5 minutes, or until tender, but not mushy, turning once (I used an indoor grill, but you can use a panini grill or frying pan, etc.).
- If desired, brush the remaining butter/oil mixture onto the inside slices of the bread.
- Stack 2 slice of bread (side with the butter/oil mixture) with the fresh basil, arugula, slices of tomato, provolone cheese and the grilled eggplant.
- Top with remaining slices of bread and lightly brush each sandwich with olive oil.
- Place on grill for about 1 minute on each side (I had to press a frying pan on top of each sandwich to get the desired panini-effect).
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.84 Kcal (2838 kJ) | ||
| Calories from fat | 379.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.13g | 65% | |
|---|---|---|---|
| Cholesterol | 65.12mg | 22% | |
| Sodium | 630.83mg | 26% | |
| Potassium | 1392.94mg | 30% | |
| Total Carbs | 62.03g | 21% | |
| Sugars | 21.74g | 87% | |
| Dietary Fiber | 16.62g | 66% | |
| Protein | 18.7g | 37% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 331.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 100.48 Kcal (421 kJ) | ||
| Calories from fat | 56.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 65% | |
|---|---|---|---|
| Cholesterol | 9.65mg | 22% | |
| Sodium | 93.51mg | 26% | |
| Potassium | 206.48mg | 30% | |
| Total Carbs | 9.2g | 21% | |
| Sugars | 3.22g | 87% | |
| Dietary Fiber | 2.46g | 66% | |
| Protein | 2.77g | 37% | |
| Vitamin C | 3.3mg | 37% | |
| Iron | 0.3mg | 13% | |
| Calcium | 49.2mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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