Slices of marinated eggplant sandwiched between layers of fresh tomatoes, smokey provolone, peppery arugula, sweet onions, and garlic aioli create this savory grilled eggplant panini.
If you can make a grilled cheese sandwich, you can make a panini! For this easy Italian eggplant sandwich, marinated eggplant slices are layered between garlic aioli, provolone, tomatoes, and arugula and then grilled to perfection.
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How to Keep Sandwiches from Getting Soggy
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.
When making this panini recipe, this is done by first spreading a thin layer of fat (aioli, pesto, or mayo) on the inside faces of the bread, and then lining the sandwich with thinly sliced cheese before adding any other ingredients to the middle. Assembling the sandwich this way, the eggplant and tomatoes are partitioned away from the bread layers, so they can't weep their juices into the bread as it grills.
Eggplant Panini Ingredients
- 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.
- Red onion: Slice the onion as thinly as possible.
- 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.
- 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.
How to Make a Grilled Eggplant Sandwich
In a small mixing bowl, whisk together the aioli ingredients (mayo, garlic, lemon juice, salt and pepper) 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.
Alternate cooking 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.
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 (or alternate grill) 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.
Substitutions
- 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.
- Tomatoes: Substitute sun-dried tomatoes for the fresh tomatoes.
- Red onion: A sweet onion works just as well.
- Arugula: Fresh spinach or fresh basil are both good substitutes in this sandwich.
- Garlic aioli: You can substitute pesto or plain mayonnaise for the aioli.
Variations
Grilled Portobello Panini: Sub in a sliced portobello mushroom for the eggplant. Grill and marinate the mushroom the same way you would the eggplant.
Equipment
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.
Storage
For best flavor and texture, grilled panini can should be eaten right away. Any leftover sandwiches can be wrapped tightly in plastic wrap and refrigerated for up to two days. Eat leftovers cold, or rewarm them on a grill or in the microwave.
Top Tip
Prep ahead! All on the components of this grill eggplant panini recipe can be made ahead of time. When you want to eat, simply assemble the sandwiches, grill them, and enjoy!
- 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.
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.)
More Grilled Sandwich Recipes
Looking for another fresh vegetarian sandwich idea? Try our caprese panini! Made with sweet basil, ripe tomatoes, and fresh mozzarella, these tasty sandwiches are easy to make and ready to eat in just 10 minutes.
Serving & Pairing
Italian eggplant sandwiches pair well with fresh fruit, a simple green salad or panzanella, pasta salad, ratatouille or roasted vegetables, or a bowl of soup.
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Grilled Eggplant Panini
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
- 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: it gives your sandwiches a funky waffle pattern as it presses it!
- Grill Pan & Press - Heat up the 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 using as 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.
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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