This savory grilled eggplant sandwich features slices of marinated eggplant layered with juicy tomatoes, smoky provolone, peppery arugula, sweet onions, and a slather of garlic aioli-all pressed and grilled to perfection. It's a flavor-packed vegetarian panini that's simple to make and perfect for summer lunches or cozy dinners.
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Why You'll Love this Sandwich
This grilled eggplant panini is a delicious Italian-inspired vegetarian sandwich layered with garlicky aioli, smoky provolone cheese, sweet onions, juicy tomatoes, and peppery arugula. It's pressed and grilled until golden and crisp-perfect for lunch, dinner, or summer gatherings.
If you can make a grilled cheese, you can master a panini. With just a handful of fresh ingredients and a hot skillet or press, this grilled eggplant sandwich delivers bold, satisfying flavor with minimal effort. Here's why you'll love it:
- A satisfying vegetarian main dish
- Easy to make with simple ingredients
- Great way to use summer eggplant and tomatoes
- Delicious hot off the grill or as leftovers
Ingredients You'll Need
- Bread: Sourdough is our first choice for grilled eggplant paninis. It has enough body to withstand the pesto, and grills up nicely in the process. Ciabatta rolls, focaccia, or sliced Italian bread are also good choices.
- Avoid using soft white breads; they won't hold up well.
- Cheese: Out first choice for this sandwich is smoky provolone. Other options include regular provolone, fresh mozzarella, or gouda. Any mild, melty cheese will work.
- Eggplant: For this recipe, we recommend using globe, or large Italian eggplants (i.e., aubergines).
- Tomatoes: Use meaty slicing tomatoes, like Beefsteak tomatoes. Avoid using sauce tomatoes (like Romas) as they contain more moisture than you want for a sandwich.
- Substitute: sun-dried tomatoes for the fresh tomatoes.
- Red onion: Slice the onion as thinly as possible. I like to use a vegetable peeler for this.
- Substitute: A sweet onion works just as well.
- Italian Salad Dressing: Use any store-bought of homemade Italian dressing that you enjoy.
- Arugula: Lemony, peppery, and bright, arugula can stand up to the heat of grilling and still taste fresh. Use baby arugula if you can find it. Baby arugula has smaller, more tender leaves and a milder flavor. Add some fresh basil for more fresh herb flavor.
- Fresh spinach or fresh basil are both good substitutes in this sandwich.
- Aioli: Aioli is simply fancy mayo. A simple garlic aioli sets off the sandwich's flavors without being overpowering. For extra flavor, blend some fresh basil into the aioli as well.
- Zhuzh up your aioli by replacing the raw minced garlic with twice as much roasted garlic.
- Balsamic glaze (optional): Balsamic glaze adds a delicious layer of flavor to the sandwich. We don't add it until after the sandwich is grilled, because it can make the other ingredients slippery, and cause everything to slide around in the panini press.
- Cheese: Out first choice for this sandwich is smoky provolone. Other options include regular provolone, fresh mozzarella, or gouda. Any mild, melty cheese will work.
How to Make a Grilled Eggplant Sandwich
Mix Aioli: In a small mixing bowl, whisk together the aioli ingredients (mayo, garlic, lemon juice, salt and pepper) and set aside.
Note: You can substitute pesto or plain mayonnaise for the aioli.
Grill the Eggplant: To grill the eggplant slices, first brush them each with oil on both sides and place in a panini press set to medium-high. Cook for 4-5 minutes, until grill marks are evident, and the eggplant is steaming and tender.
As the eggplant slices get done, place them in a small, shallow dish and cover with Italian salad dressing. Allow slices to marinate for at least 15 minutes, and up to 24 hours.
Alternate grilling method: Preheat oven to 375°F | 190°C. Line a heavy baking sheet with a Silpat mat or parchment paper. Lay eggplant slices on a baking sheet in a single layer with at least ½ inch between slices. Do not overlap slices.
Assemble Sandwiches: To assemble sandwiches, spread about a tablespoon of the prepared aioli onto one side of each piece of bread.
Add two slices of provolone to each sandwich; one on top of each of the aioli-spread bread slices.
Top one side with arugula and thinly sliced red onion, and top the other with grilled, marinated eggplant and tomato slices, then put the sandwich sides together.
Grill the Sandwiches: Preheat the panini press to medium. Lightly brush the outside faces of the sandwich with olive oil or melted butter.
Grill the prepared sandwich for 5-7 minutes (or 3-5 minutes on each side if you are using a stovetop grilling method).
Remove from grill, and allow the sandwich to set for about 5 minutes before cutting.
Optional: Open the sandwich up and drizzle on some balsamic glaze just before serving, or serve with balsamic glaze on the side.
Tips for Preventing a Soggy Sandwich
No one likes a soggy sandwich! As with making any filled and grilled sandwich, the trick for creating a crisp outer crust around the savory, succulent filling is to create a solid barrier between any high-moisture ingredients (in this case, grilled eggplant and tomatoes) and the bread. Here's how:
- Spread a layer of fat (like aioli or pesto) on the bread.
- Add cheese slices directly against the bread to help seal moisture out.
- Use firm tomatoes and pat them dry before adding.
Equipment Suggestions
A panini press is a helpful addition to any kitchen; I use mine regularly. It creates those cool little ridges and valleys, and melts the inside of the sandwich without overcooking the outside.
That said, there are a number of alternative methods for grilling a sandwich:
- Electric Grill or Skillet - Set the grill to 275°-300°F (135°-150°C) and grill the sandwich low and slow; about 4-5 minutes on each side. Use a bacon/sandwich press or a small frying pan on top of the sandwich to press it down as it grills.
- Waffle Iron - This is by far my favorite alternative grill! it gives your sandwiches a funky waffle pattern as it presses it.
- George Foreman Grill
- Stovetop Grill Pan & Press - Heat up a cast iron grill pan and then use a bacon/sandwich press to press the sandwich from the top. Leave the press or pan on top while the sandwich grills.
- Skillet & Press - Same as using a grill pan.
- Double Frying Pan - Use a smaller frying pan on top of the sandwich to press it down as it grills in a large frying pan.
- College Dorm/Hotel Hack: Use an iron and aluminum foil to grill the sandwich.
If you just aren't into any of those ideas, just grill it as you would a grilled cheese sandwich.
Variations to Try
- Pickling-style Indian Eggplant: Our take on the classic Lake Palace Hotel Aubergine makes a delicious sandwich filling-and a flavorful alternative to the usual Italian-style marinade.
- Grilled Portobello Panini: Swap eggplant for a marinated, grilled portobello mushroom. (Grill and marinate the mushroom the same way you would the eggplant.)
- Vegan Option: Use vegan cheese and egg-free aioli.
- Add-ons: Roasted red peppers, fresh basil, or sun-dried tomatoes.
Make-Ahead & Storage Tips
- Meal prep tip: Grill the eggplant and prep fillings ahead. Assemble and grill when ready to eat.
- Eggplant: Grill and marinate eggplant slices up to one day ahead of time.
- Sliced tomatoes & onions: Prep up veggies to one day ahead of time.
- Aioli: Prep aioli up to two days ahead of time.
- Best fresh: Grilled panini are crispiest right after cooking.
- Leftovers: Wrap tightly in plastic wrap and refrigerate for up to 2 days. Reheat in a skillet or microwave, or eat cold.
FAQ
In the past, salting has been a method employed by cooks to remove the natural bitterness from eggplant. However, over the years, farmers have selectively bred eggplants to be less bitter, so at this point it really isn't necessary.
(If you would like to salt and soak your eggplant first, you can find directions for doing so here.)
Yes! Just use gluten-free bread and double-check your aioli ingredients.
Serving & Pairing
For a satisfying light meal, pair this easy Italian eggplant sandwich with fresh fruit or a simple green salad. For a more substantial meal, pair it with a panzanella salad, pasta salad, ratatouille or roasted vegetables, or a hearty bowl of soup.
More Grilled Sandwich Recipes
Craving more fresh vegetarian sandwich ideas? Try our Caprese Panini for a burst of tomato-basil flavor, or indulge in the sweet-savory magic of our award-winning Irish Apple Pie Grilled Cheese.
Looking for something more decadent? The Ultimate Monte Cristo makes an elegant brunch centerpiece, while a classic Reuben hits the spot any time of day.
Grilled Eggplant Panini with Provolone, Tomato & Arugula
Equipment
- 1 panini press or electric grill, heavy skillet, or waffle iron
Ingredients
- 1 large eggplant sliced into ½-inch rounds
- 3 tablespoons olive oil
- ½ cup Italian dressing
- 1 large tomato sliced into ⅛-¼ inch rounds
- ¼ medium red onion thinly sliced
- 8 slices provolone or mozzarella
- 1 handful arugula
- 8 slices sourdough bread or Italian bread, ciabatta, focaccia, etc.
- 4 tablespoons balsamic glaze optional
Garlic Aioli
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoons lemon juice
- ¼ teaspoons kosher salt
- ¼ teaspoon white pepper or ground black pepper
Instructions
- In a small mixing bowl, whisk together the aioli ingredients and set aside.
- To grill the eggplant slices, first brush them each with oil on both sides and place in a panini press set to medium-high. Cook for 4-5 minutes, until grill marks are evident, and the eggplant is steaming and tender.
- As the eggplant slices get done, place them in a small, shallow dish and cover with Italian salad dressing. Allow slices to marinate for at least 15 minutes, and up to 24 hours.
- To assemble sandwiches, spread about a tablespoon of the prepared aioli onto one side of each piece of bread.Add two slices of provolone to each sandwich; one on top of each of the aioli-spread bread slices.
- Top one side with arugula and thinly sliced red onion, and top the other with grilled, marinated eggplant and tomato slices, then put the sandwich sides together.
- Preheat the panini press (medium to medium-high). Lightly brush the outside faces of the sandwich with olive oil.Grill the prepared sandwich for 5-7 minutes (or 3-5 minutes on each side if you are using a stovetop grilling method).
- Remove from grill, and allow the sandwich to set for about 5 minutes before cutting.
- Optional: Just before serving, open the sandwich up and drizzle on some balsamic glaze; or serve with balsamic glaze on the side.
Notes
Variations:
-
- Grilled Portobello Panini: Swap eggplant for a marinated, grilled portobello mushroom. (Grill and marinate the mushroom the same way you would the eggplant.)
-
- Vegan Option: Use vegan cheese and egg-free aioli.
-
- Add-ons: Roasted red peppers, fresh basil, or sun-dried tomatoes.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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