Grilled Vegetable and Fontina Panini

Ingredients

• 8 ounce ciabatta bread 
• 1 small eggplant sliced
• 0.3 cup 1/4 cup fat-free zesty italian dressing fat-free italian
• 4 ounces fontina sliced
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 0.5 cup bottled roasted bell peppers red cut into strips

Equipment

• bowl
• frying pan
• aluminum foil
• grill pan

Directions

1. Heat a grill pan over medium-high heat; coat pan with cooking spray. Coat eggplant slices with cooking spray, and place in pan. Cook 4 to 5 minutes on each side or until tender.
2. Combine eggplant and next 4 ingredients in bowl, tossing to coat.
3. Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.
4. Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread.
5. Cut into 4 equal servings.
6. Place sandwiches in grill pan over medium-high heat.
7. Place a piece of foil over sandwiches; top with a heavy skillet to press sandwiches. Cook 2 minutes. Turn sandwiches; replace foil and heavy skillet. Cook 2 minutes or until golden brown and cheese is melted.
8. Serve immediately.