Grilled eggplant, tomato & mozzarella panini (dinner 10.7.10)

Dinner tonight was a grilled eggplant, tomato and mozzarella panini. I used tomato and eggplant fresh from my garden, along with shredded mozzarella cheese, on the whole wheat Italian bread that I mentioned the other day. The sandwich would've been better had I used fresh mozzarella, but being that I didn't have any I used reduced-fat shredded. Regardless, it still came out good & was a great way to use my new mini indoor grill! I made my panini by first peeling the eggplant, and cutting it into slices about 1/2" thick. Then I grilled the eggplant slices until they were soft and lightly brown. Next I assembled the sandwich with the grilled eggplant slices, fresh sliced tomato, and mozzarella. I greased the grill with olive oil cooking spray, and then put my sandwich on the grill. I closed the top of the grill and applied pressure to cook. It took about 5 minutes to heat through, and the result was a hot, toasted, grilled panini with melted cheese and soft, warm tomato & eggplant. Yum!