Mozzarella and Eggplant Panini Sandwiches

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1 large eggplant, cut into 1/4 inch slices and salted, to taste
2 tablespoons of olive oil
8 slices of onion or rye bread
12 slices of mozzarella (or enough for two layers on each bread slice, and can use sundried tomatoes, instead, if you do not eat dairy)
1/2 jar of marinara sauce (if you have marinara sauce leftover from making pizza or pasta, this is the sandwich for you)
Parmesan cheese, optional
1. Heat a non-stick skillet and fry the eggplant in batches on medium-high heat, coating skillet with olive oil before frying each batch. Place the eggplant aside.
2. Smear one side of each bread slice with a coating of marinara sauce.
3. On four of the bread slices, place a layer of mozzarella cheese, eggplant, and mozzarella cheese. If using Parmesan cheese, sprinkle a little on the surface of the eggplant.
4. Finish the sandwiches by topping it with the remaining bread slices, with the marinara sauce side down.
5. Place the assembled sandwiches into a panini press or grill for less than 5 minutes on a medium low setting, depending on the strength of your panini press or grill. The sandwiches should be oozing with cheese, and warm, toasted, and golden-crisp on the outside.
Dish   Sandwich/WrapPrep Time   15 to 30 minutes
Cooking Time   less than 15 minutes

Steph Z

Member since Mar 2009

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