Pin it
This rustic eggplant and mozzarella panini combines smoky cheese with sweet sun-dried tomato spread for a satisfying vegetarian meal. The tender grilled eggplant adds a meaty texture while the melted mozzarella brings everything together in perfect harmony.
I first made these paninis when looking for ways to use the abundance of eggplants from my garden. Now they've become our Thursday night tradition when we want something special but don't have much time.
Ingredients
- Eggplant: Look for firm eggplants with shiny skin and no soft spots. The smaller ones tend to be less bitter and more tender.
- Sun dried tomato spread: This provides concentrated flavor and a sweet tanginess that balances the smoky cheese perfectly.
- Smoked mozzarella: The smokiness adds incredible depth. If unavailable, regular fresh mozzarella works but you'll miss that special flavor note.
- Ciabatta bread or rolls: The airy interior soaks up flavors while the crust gets perfectly crisp when grilled.
- Olive oil: Use a good quality extra virgin for brushing the eggplant and bread for better flavor.
- Salt and pepper: Simple seasonings that enhance the natural flavors of the eggplant.
Step-by-Step Instructions
- Prepare and Grill Eggplant:
- Heat your grill pan or press until quite hot. Slice eggplant into quarter inch pieces and brush them generously with olive oil. Season each slice with salt and pepper. Grill for about 4 to 6 minutes until you see nice grill marks and the eggplant softens. If using a grill pan, remember to flip halfway through.
- Assemble the Sandwiches:
- Cut your ciabatta into four equal portions then slice each horizontally. Spread the sun dried tomato mixture generously on one side of each sandwich. This is the flavor foundation so dont be stingy. Layer the grilled eggplant slices evenly across the spread, then add slices of smoked mozzarella on top.
- Grill the Panini:
- Brush the outside of each assembled sandwich with olive oil. This ensures a golden crispy exterior. Place sandwiches on the hot grill press or pan and apply gentle pressure. Grill for 4 to 5 minutes until the bread becomes crisp and toasty and the cheese melts completely, becoming gooey and irresistible.
Pin it
The smoked mozzarella is truly the star ingredient here. I discovered it accidentally when my grocery store was out of regular fresh mozzarella, and now I wouldn't make this sandwich any other way. The smokiness with the sweet tomato spread creates this incredible umami flavor that keeps everyone coming back for more.
Perfect Eggplant Selection
Choosing the right eggplant makes all the difference in this recipe. Look for eggplants that feel heavy for their size with taut, glossy skin. When you press your finger against it, the flesh should give slightly and then spring back. If it stays dented, the eggplant is likely overripe and potentially bitter. Smaller eggplants typically have fewer seeds and tender flesh, making them ideal for this panini.
Make It Your Own
This sandwich welcomes creative variations. Try adding a few leaves of fresh basil or arugula just before serving for a peppery brightness. For a heartier version, include roasted red peppers or a thin slice of prosciutto if you're not strictly vegetarian. You can also experiment with different breads like sourdough or focaccia, though the airy ciabatta remains my favorite for its ability to get crispy while staying tender inside.
Pin it
Serving Suggestions
These paninis pair beautifully with a simple arugula salad dressed with lemon juice and olive oil. For a complete meal, serve alongside roasted tomato soup for dipping. During summer months, I love serving these with a side of marinated cucumber salad for a refreshing contrast to the rich sandwich. A glass of light Italian red wine like Sangiovese makes this simple sandwich feel like a special occasion dinner.
Storage Tips
While best enjoyed immediately, these panini components can be prepared ahead. Grill the eggplant up to two days in advance and store in an airtight container in the refrigerator. When ready to serve, assemble and grill the sandwiches. If you have leftover complete sandwiches, wrap them tightly in foil and refrigerate for up to two days. Reheat in a 350°F oven for about 10 minutes until warmed through and crisp again.
Frequently Asked Questions
- → How do I prevent the eggplant from becoming soggy?
To prevent soggy eggplant, slice it evenly, lightly salt it, and pat it dry before grilling. This removes excess moisture.
- → Can I use regular mozzarella instead of smoked?
Yes, regular mozzarella works well, but smoky mozzarella adds depth and enhances the flavor profile of the panini.
- → What can I use instead of ciabatta rolls?
You can substitute ciabatta with focaccia, sourdough, or any sturdy bread that grills well and holds the fillings.
- → Is there a gluten-free alternative for the bread?
Yes, you can use gluten-free bread or rolls to make this panini suitable for gluten-free diets.
- → What pairs well as a side with this panini?
This panini pairs wonderfully with a fresh side salad, roasted vegetables, or a light soup for a complete meal.