Eggplant Provolone Panini

I'm not a real eggplant lover, but I did really like this panini - I hope you enjoy this recipe -

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  eggplant (about 1 lb)
• 1⁄4 teaspoon salt
• 1⁄4 cup all-purpose flour
• 1  egg, beaten
• 2⁄3 cup  dry bread, crumbs
• 1⁄2 cup  vegetable oil
• 1  sweet red pepper, seeded and quartered
• 1  sweet green pepper, seeded and quartered
• 4  soft  buns
• 4  slices provolone cheese

• GARLIC THYME MAYO

• 1  garlic clove
• 1  pinch salt
• 1⁄4 cup light mayonnaise
• 1  tablespoon lemon juice
• 1⁄4 teaspoon fresh thyme, minced
• 1  pinch ground pepper

Directions

1. Cut eggplant into 8 scant 1/2-inch thick slices. Sprinkle with salt. Place in colander, pressing gently with plate. Let stand for 10 minutes. Pat dry with paper towel.
2. GARLIC THYME MAYO: Meanwhile, finely mince garlic with salt. In bowl, combine garlic mixture, mayonnaise, lemon juice, thyme and pepper; set aside.
3. Dip eggplant into flour, then egg, then breadcrumbs. In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6-8 minutes. Place on paper towel - lined tray to drain.
4. Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10-15 minutes. Peel if desired.
5. Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese. Spread each top with 1 tablespoons of the Garlic Thyme Mayo. Press in panini maker (or broil without top bun) until cheese melts.