Eggplant, Red Pepper, and Fontina Panini with Spinach Salad

Name: Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
Yield: 4 Servings
Ingredients: Olive oil (for brushing); 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds; 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips; 8 1/2-inch-thick slices olive bread or country white bread; 8 ounces Fontina cheese, thinly sliced; 8 tablespoons grated Parmesan cheese; 4 tablespoons chopped fresh basil; 4 teaspoons chopped fresh oregano; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 5-ounce package baby spinach

By Jeanne Thiel KelleyPhotographer Andrea Chu

June 8, 2009

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Recipe notes