Eggplant Mozzarella Panini

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7.00 (in)
7.00 (in)
7.00 (in)
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Eggplant Mozzarella Panini
Serves: 4
  • 1 eggplant, cut into ½” rounds (peeled or not, your preference)
  • kosher salt
  • 1 tbsp olive oil
  • 8 slices good, crusty country bread
  • 4 tbsp pesto (homemade or storebought)
  • 1 lb fresh mozzarella, cut into ¼” slices (or shredded is fine, too)
  • ½ cup baby arugula
  • 4 strips roasted red pepper, dried with paper towels
  1. I always like to salt my eggplant to temper any bitterness from the eggplant seeds. In a colander, place your eggplant slices and liberally salt all sides. Allow the eggplant to sit for about 10 minutes, rinse and squeeze dry with paper towels. Brush the eggplant with olive oil on both sides.
  2. Heat up your grill, grill pan, or George Foreman. Grill the eggplant rounds for about 4-6 minutes (2-3 minutes per side if using a grill or grill pan). Remove from the grill.
  3. Assemble your sandwich- I layered pesto, mozzarella slices, baby arugula and roasted red peppers on a slice of country bread, then placed a few eggplant rounds on top. Top with the other slice of bread, then grill for about 3-5 minutes, flipping if using a grill or grill pan.
  4. Remove to a plate, cut into halves, and enjoy!