Easy Eggplant Mozzarella Panini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 eggplant, approximately 1 lb, sliced ¼-inch thick
02 -
Salt and pepper, to taste
03 -
2 tablespoons olive oil
04 -
1 loaf or 4 ciabatta rolls
05 -
⅓ cup sun-dried tomato spread
06 -
4 to 6 ounces fresh mozzarella, smoked, sliced
# Instructions:
01 -
Heat a grill pan on the stove or preheat a grill press. Brush eggplant slices with 1 tablespoon olive oil and season lightly with salt and pepper. Grill until grill marks appear and the slices soften, about 4 to 6 minutes, turning once if using a grill pan.
02 -
Cut the ciabatta loaf into 4 equal pieces or use 4 ciabatta rolls. Slice the bread or rolls in half lengthwise.
03 -
Spread sun-dried tomato spread on one side of each bread slice. Evenly distribute grilled eggplant slices on each sandwich, add slices of smoked mozzarella, and top with the remaining bread slices.
04 -
Brush the assembled sandwiches with the remaining olive oil. Grill until the cheese is melted, and the bread is toasted and crisp, about 4 to 5 minutes.
# Notes:
01 -
Smoked cheese adds a rich, delicious depth to this vegetarian dish.