Portobello-Eggplant-and-Roasted-Red-Pepper Panini

Ingredients

• 1 large eggplant, sliced into 1/4-inch slices
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon sea salt
• 2 large portobello mushrooms, sliced
• 1/2 cup roasted red peppers, sliced
• 4 slices of sourdough bread
• 1/4 cup vegan mayonnaise
• 2 tablespoons vegan pesto
• 1/2 cup vegan mozzarella cheese

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine the eggplant slices, olive oil, garlic powder, Italian seasoning, and sea salt. Toss to coat the eggplant.
3. Spread the eggplant out onto a parchment-lined baking sheet. Bake for 15 minutes, flipping halfway through.
4. In a medium bowl, combine the portobello mushrooms and roasted red peppers.
5. Spread the vegan mayonnaise and pesto onto one side of each slice of bread.
6. Layer the roasted eggplant, portobello mushrooms, and roasted red peppers onto two of the slices of bread. Top with mozzarella cheese and the remaining slices of bread.
7. Heat a large skillet over medium heat and place the sandwiches onto the skillet. Cook for 3-4 minutes per side, until the cheese is melted and the bread is golden brown.
8. Remove from the skillet and let cool for 5 minutes. Cut in half and enjoy!

Interesting Facts

• Portobello mushrooms are a great source of Vitamin D, which is essential for bone and immune health.
• Eggplant is a great source of dietary fiber, which helps to keep your digestion regular.
• Roasted red peppers are high in Vitamin C, which helps keep your immune system strong.