EGGPLANT BACON PANINI SANDWICHES

(Makes 4 servings)

8   1/4-inch thick slices of eggplant

4 tablespoons        olive oil

3 tablespoons       balsamic vinegar

salt

pepper

grated Parmesan cheese

4 panini buns

olive oil

4 slices  Swiss cheese

8 slices  cooked bacon (cut in half)

Dijon mustard

Place the eggplant slices in a large bowl.  Combine the olive oil and balsamic vinegar in a small bowl.  Mix well and pour the liquid over the eggplant.  Turn the eggplant to evenly coat both sides of each slice.

With the griddle plates in position, heat the griddler on high.  Cook the eggplant slices on the open griddle until the eggplant is soft.  Remove the cooked eggplant slices to a plate.  Sprinkle the slices with salt and pepper and Parmesan cheese.  Cut each eggplant slice in half.

Allow the griddle plates to cool.  Remove the griddle plates and attach the grill plates.

Slice the panini buns in half lengthwise through the middle.  Brush the outside of the top and bottom of each bun with olive oil.

Place a slice of Swiss cheese on the bottom, inside of each bun.  Cover each layer of Swiss cheese with four half-pieces of eggplant.  Top the eggplant on each bun with 4 half slices of cooked bacon.

Spread Dijon mustard over the inside of the top half of each panini bun.  Put the sandwiches together.

Turn the heat on the grill plates to high.  When the plates are hot, place the sandwiches on the lower grill plate.  Lower the cover over the sandwiches.  Press on the handle for 30 seconds.  Grill the paninis for 3 1/2 minutes.

Lift the cover.  Remove the sandwiches to a cutting board