The Trimmier Life

“This Clean Eating iteration of an Italian-American favorite honors the beloved flavors of complex marinara sauce, soft, earthy eggplant and decadent melted cheese without all the frying fuss.”

Well, that’s pretty elaborate, huh?  I think I’d agree though – this panini is definitely earthy and the cheeses really help accentuate all the great flavors going on in this wrap.

Ingredients

• 1 medium eggplant (about 1 lb), cut into 1/2 inch cubes
• 2 medium tomatoes, cut into 1/2 inch cubes (about 2 cups)
• 2 large cloves garlic, halved
• 1/2 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 C part-skim ricotta cheese
• 2 oz part-skim mozzarella, grated (1/2 cup)
• 2 tbsp grated Parmesan cheese
• 4 large whole-wheat or multigrain wraps (about 12 inches in diameter)

Directions:

• Heat large saute pan on medium -high.  When hot, add eggplant and tomatoes and saute for 2 minutes, stirring frequently, until eggplant begins to soften and both vegetables release liquids.
• Add garlic and herbs and saute for 5 more minutes, stirring frequently.
• Reduce heat to medium and cover pan and simmer 5 minutes more.  Remove from heat, uncover, stir and let cool slightly.
• In a medium bowl, stir together ricotta, mozzarella and Parmesan.
• Spread 2 tbsp cheese mixture in center of 1 wrap, then place quarter of eggplant mixture (about 1/2 cup) in a pile on top of cheeses.
• Pull bottom of wrap up over filling.  Fold both sides inward so creases form at the ends of the filling, creating a pouch.  Fold top edge over pouch.
• Place wrap seam side down on panini press and press for 2 minutes on medium-high heat, until panini is slightly toasted.  Slice panini diagonally down the center and serve immediately.