This is a delicious sandwich which can be served for lunch or dinner. Paired with a green salad and a glass of red wine, it makes a good meal. Any type of flat bread can be used, however I chose one topped with portobello mushrooms and gorgonzola cheese.
Season eggplant slices with salt and pepper; let stand for 2 minutes.
Heat 2 tablespoons olive oil in a skillet over medium-high heat; saute 1/2 of the eggplant until golden brown, 2 to 3 minutes per side. Repeat with remaining olive oil and eggplant.
Preheat a panini press according to manufacturer’s instructions.
Layer eggplant, roasted red pepper, and mozzarella cheese, respectively, onto the bottom piece of each flat bread. Spread 1 tablespoon hummus on the inside of each top piece of flat bread and place over the mozzarella layer, creating a panini.
Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.
Per Serving: 401 calories; protein 15.7g; carbohydrates 41.5g; fat 21.7g; cholesterol 18.1mg; sodium 625mg.