Eggplant and Mozzarella Panini

Total Time
15mins
Prep 10 mins
Cook 5 mins

This is originally from Taste of Home and called for sun-dried tomato spread. I have made a few adjustments for those who can't find the spread at the local grocer. This makes a very filling and vegetarian version of a panini.

Ingredients Nutrition

Directions

  1. Heat a grill pan or panini press.
  2. Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
  3. Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
  4. Cut bread into 4 pieces; slice pieces in half lengthwise.
  5. Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
  6. Cover one side of ciabatta with mayo mixture.
  7. Divide grilled eggplant slices between the four sandwiches.
  8. Add cheese on tops and add other slice of bread on top.
  9. Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
  10. Serve with marinara sauce or picante sauce.
Most Helpful

Yum! I truly enjoyed this delicious sandwich! I used shredded mozzarella, didn't have the smoked, but will look for it in the future. Thanks!! Made for your football win #11!

Sharon123 November 29, 2009