Panini W/ Eggplant Parmigiana Recipe
Indulge in our savory Panini featuring layers of rich, golden eggplant parmigiana, perfectly roasted to a tender finish. Nestled between crispy artisan bread, this delightful combination is enhanced with gooey melted mozzarella and a zesty marinara sauce, creating a symphony of flavors that will transport your taste buds straight to Italy. Perfectly grilled to achieve a satisfying crunch, this Panini is a must-try for all comfort food lovers!
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Ingredients
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Panini Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into 1/2 inch thick rounds. Sprinkle both sides with salt and let it sit for 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Roast the Eggplant
Brush the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- 3
Assemble the Panini
On one slice of ciabatta, spread a layer of marinara sauce, followed by roasted eggplant slices, mozzarella cheese, and fresh basil leaves. Top with another slice of ciabatta.
- 4
Grill the Panini
Heat a panini press or skillet over medium heat. Brush the outside of the sandwiches with olive oil. Grill the panini for about 3-5 minutes on each side, or until the bread is crispy and the cheese is melted.
- 5
Serve
Remove from heat, slice in half, and serve warm with additional marinara sauce on the side.
