Eggplant Panini Recipe
Sliced Sourdough bread, grilled eggplant, grilled onions, pesto, tomato, aged provolone, & roasted red pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let sit for about 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Grill the Vegetables
Heat 1 tablespoon of olive oil in a grill pan over medium heat. Add the eggplant slices and grill for about 4-5 minutes on each side, until tender and grill marks appear. Remove from the pan and set aside. In the same pan, add another tablespoon of olive oil and grill the sliced onion until soft and caramelized.
- 3
Assemble the Panini
Spread 1 tablespoon of pesto on one side of each slice of sourdough bread. On two slices, layer the grilled eggplant, grilled onions, sliced tomato, roasted red pepper, and aged provolone cheese. Top with the remaining slices of bread, pesto side down.
- 4
Grill the Panini
Heat the grill pan over medium heat. Place the assembled paninis in the pan and press down with a spatula. Grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
- 5
Serve
Remove from the pan, slice in half, and serve warm. Enjoy your delicious Eggplant Panini!
