Eggplant parmesan was made to be sandwiched into a melty panini.
Eggplant parmesan is a heartyvegetarianstaple.
Here, it becomes a paniniand it’s about time!
Photo: Caitlin Bensel
If you’re into spice, swap in a spicy arrabbiata sauce for the marinara.
Serve with a fresh green salad and a light red wine.
This recipe was developed by Marianne Williams.
Ingredients
1eggplant, cut into 8 (12-in.
thick) rounds
2tablespoonscanola oil
34teaspoonkosher salt, divided
1(1-lb.)
thick) slices
14cupfresh basil leaves
1(8-oz.)
Toss eggplant with oil in a large bowl until fully coated.
Meanwhile, heat a grill pan over high (or preheat a panini press).
Season eggplant with 12 teaspoon salt.
Place 2 eggplant slices on each of 4 bread slices.
Top eggplant with tomato slices; season with remaining 14 teaspoon salt.
Top with basil and mozzarella; sprinkle with Parmesan.
Top remaining 4 bread slices with marinara sauce.
Top eggplant halves with marinara halves to form 4 sandwiches.
Place 2 sandwiches on grill pan and top with another heavy pan, pressing down to flatten sandwiches.
Repeat with remaining 2 sandwiches.
Alternatively, cook sandwiches in a panini press.
2,000 calories a day is used for general nutrition advice.
