The greatest way to eat healthy homemade food night after night is to utilize your freezer. I got my first deep freezer as an early Christmas gift and I’m pretty excited:) Whenever I make a large pot of spaghetti, I freeze the leftovers in different amounts – some in large containers to reheat as another spaghetti and pasta meal, and some in small containers to use for flatbread pizzas, or eggplant paninis (freeze in glass containers so you can thaw overnight in the fridge, or in the microwave). This allows me to never need to buy jarred pizza or marinara sauce.
My family is not crazy about eggplant, so I only occasionally buy one. I usually throw it in with a pasta or grill it for these easy paninis for lunch. And if you don’t have a panini press, you could make these in a skillet, in the oven, or on the grill BUT, (especially if you have kids!!), I totally recommend one, I use mine all the time!
- 1 eggplant olive oil salt and pepper
- marinara sauce
- provolone cheese
- crusty bread
- Slice eggplant in rounds, toss in oil salt and pepper and grill. This can be done ahead of time and stored in the fridge all week.
- Assemble sandwich with eggplant, sauce, and cheese and panini press it.