eggplant and red pepper panini with gouda and spicy mayo

All I can say is yummmm...drool drool

1/2 eggplant, sliced into one inch thick rounds
1 red pepper
gouda cheese
1 cup breadcrumbs
flour for dredging
1 egg, beaten
olive oil
one clove minced garlic
few tablespoons of mayo
teaspoon of hot chili sauce like sambal oelek
panini bread

Preheat the oven to 350 degrees. Salt the eggplant slices and let drain for about ten minutes. Squeeze out the excess liquid. Coat the eggplant with flour, then egg, then breadcrumbs and put the slices in a baking pan drizzled with olive oil. Bake, flipping the eggplant once for about 15 minutes until the slices are browned and cooked through.
Take the eggplant out of the oven and put the red pepper directly in the oven. Broil it for about 10 minutes or until its charred on all sides, then when its cooled run it under cold water to remove the skin, slice it up!

Mix a few tablespoons of mayo with one clove of minced garlic then add the chili sauce.

Toast slices of panini bread with a bit of olive oil if you like. When the bread is lightly toasted, put a few slices of gouda on the bread and broil until the cheese is melted. Take the bread out of the toaster oven and spread on some mayo. Add one or two slices of eggplant and some red pepper.

Squish the sandwich a bit, then enjoy! Would also be good in a panini press.