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Eggplant Panini with Pesto


1 large eggplant, about 12-14 oz
kosher salt to taste
olive oil spray (I used my misto)
12 oz french bread (or baguette), cut into 4 pieces
4 slices part skim mozzarella cheese (Sargento )
2 tbsp skinny pesto
8 thin sliced tomato



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