Eggplant Caprese Panini Recipe
Eggplant, pesto, burrata, bruschetta, spinach, balsamic glaze
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Ingredients
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Vegetables
Cheese
Condiments
Bread
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into ½-inch thick rounds. Sprinkle both sides with salt and let them sit for about 15-20 minutes to draw out moisture.
- 2
Rinse and Dry
After 20 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a paper towel.
- 3
Preheat Panini Press
Preheat your panini press or a grill pan over medium heat.
Assembly
- 4
Spread Pesto
Take each slice of bruschetta bread and spread a generous layer of pesto on one side.
- 5
Layer Ingredients
On the non-pesto side of two slices, layer the spinach, eggplant slices, and burrata cheese. Drizzle a little balsamic glaze over the top.
- 6
Top and Close
Top the layered ingredients with the other two slices of bruschetta bread, pesto side down.
Cooking
- 7
Grill the Panini
Place the assembled panini in the preheated panini press and cook for about 4-5 minutes, or until the bread is golden brown and crispy and the cheese is melted. If using a grill pan, press down with a spatula and flip halfway through.
- 8
Serve
Once cooked, remove the panini from the press, slice in half, and drizzle with additional balsamic glaze if desired. Serve warm.