Best Grilled Eggplant Parmesan Panini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 eggplant, cut into eight 1/2-inch thick rounds
02 -
1 tomato, cut into eight 1/4-inch thick slices
03 -
1/4 cup fresh basil leaves
04 -
1 ciabatta loaf (1 pound), quartered and split into 8 pieces
05 -
1 fresh mozzarella ball (8 ounces), sliced
06 -
1/2 cup grated parmesan cheese (2 ounces)
07 -
1/4 cup tomato sauce
08 -
2 tablespoons canola oil
09 -
3/4 teaspoon kosher salt, divided
# Instructions:
01 -
Preheat your grill or panini press to medium-high heat. Sprinkle eggplant rounds with 1/2 teaspoon of kosher salt and let them sit for 15 minutes to draw out moisture. Rinse under cold water, and pat dry with paper towels.
02 -
Brush both sides of the eggplant rounds with canola oil. Grill the eggplant for 4-5 minutes per side until tender and showing grill marks.
03 -
Spread 1 tablespoon of tomato sauce onto one side of each ciabatta slice. Layer grilled eggplant, tomato slices, basil leaves, mozzarella slices, and grated parmesan on half the ciabatta slices. Top with the remaining ciabatta slices, sauce side down.
04 -
Brush the outside of each sandwich with canola oil. Grill the sandwiches for 3-4 minutes on a panini press until bread turns golden and cheese melts.
05 -
Slice each sandwich in half and serve warm, enjoying the balance of flavors and textures.
# Notes:
01 -
For the best flavor, use medium-sized eggplants as they are less bitter and contain fewer seeds.
02 -
Avoid overfilling the sandwich with sauce and cheese to prevent leakage during grilling.
03 -
Maintain medium heat on the panini press to achieve even toasting without burning the bread.