Eggplant & Manouri Panini

Makes one pretty big sandwich

Speaking of putting your mind to a project. I've had panini cravings, probably from reading Panini Happy, but don't own a press. Really. No worries. All you need is a cast-iron skillet (even a non-stick skillet will work) and a heavy pot or casserole dish to act a "press" and weigh the sandwich down. 

3 lengthwise slices of grilled eggplant

1 1/2 ounces Manouri cheese (a Greek sheep's milk cheese, similar to ricotta salata)

A good smear of mango hummus

Individual-size ciabatta bread, split lengthwise

Heat a cast-iron skillet over medium-high heat. Meanwhile, assemble the panini. Place the eggplant slices on the bottom half of the bread. Evenly sprinkle cheese on top. Spread hummus on top half of bread and place on bottom half. Place sandwich in center of heated skillet and weigh down with  a heavy-bottomed pot of casserole dish (like the one in the picture below). Cook until bottom is golden. Remove weight, flip over, replace weight and continue cooking until other side is golden.