Annie and Dan’s eggplant-zucchini paninis

Eggplant & Zucchini Paninis
*This isn’t much of a recipe; it is more of an inspiration piece to use when you don’t know what to put on your own panini.

Ingredients
4 slice rosemary Italian bread
1 eggplant
1 zucchini
1 tomato
A handful of spinach
Some goat cheese
Some mozzarella
fresh basil
Salt & pepper

Directions
1. Slice the eggplant the zucchini any way you like them sliced – just try to keep the slices the same width
2. Brush the slices with olive oil
3. Put the slices in a panini press for 3 minutes
4. While the eggplant and the zucchini are pressing, brush the bread with olive oil and assemble your paninis
5. When finished, transfer the eggplant and the zucchini to your paninis, and put the entire panini back in the panini press for 5 minutes
6. Eat and enjoy

Note: We soaked the eggplant and zucchini in salt water before putting on the panini press. If you try this, be sure to dry the veggie out completely before placing on the press. Our veggies ended up a little soggy.  Also, I would suggest cutting up the basil and applying conservatively.  We applied full leaves, which meant that we had random bites containing a full basil leaf. The basil taste overwhelms everything else.