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    Home » Recipes » Sandwiches

    Italian Grilled Eggplant Panini

    Published: Aug 4, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Overhead shot of two grilled sandwiches on a small plate, on a bed of arugula and diced tomatoes. On sandwich is cut in half

    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.

    Jump to:
    • How to Keep Sandwiches from Getting Soggy
    • Eggplant Panini Ingredients
    • How to Make a Grilled Eggplant Sandwich
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More Grilled Sandwich Recipes
    • Serving & Pairing
    • Grilled Eggplant Panini

    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

    Photo of individual ingredients that go into this grilled eggplant panini recipe, measured and prepped.
    • 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.

    Garlic aioli mixed in a small bowl.

    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.

    Image illustrating steps for grilling eggplant.

    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.

    Photo illustrating how to assemble eggplant panini.

    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.

    Assembled eggplant sandwiches, ready to grill.

    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).

    Closeup of sandwich grilling in a panini press.

    Remove from grill, and allow the sandwich to set for about 5 minutes before cutting.

    Grilled sandwich on a small plate, on a bed of arugula and diced tomatoes.

    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

    Do you need to salt eggplant before grilling?

    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.)

    Image of two grilled sandwiches on a small plate, on a bed of arugula and diced tomatoes. On sandwich is cut in half

    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.

    • Two halves of a Rueben stacked on parchment, on a Russian black-lacquered tray. Russian dressing in a small service cup in the background.
      Classic Rueben Sandwich
    • Whole caprese sandwich on a small cutting board. Cut sandwich on a plate in the background.
      Grilled Caprese Sandwich
    • Grilled cheese sandwich, cut on diagonal, with cheese and apple butter smooshing out slightly. Three thin slices of granny smith apple fanned on the plate for garnish.
      Irish Apple Pie Grilled Cheese Sandwich (Award Winner!)
    • Ultimate Monte Cristo Sandwich
      Ultimate Monte Cristo Sandwich

    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.

    • Bowl of Wedding soup, napkin behind it, spoon in soup.
      Vegas Quickie Wedding Soup
    • Roasted Ratatouille with Pan-fried Onions
      Roasted Ratatouille with Pan-fried Onions
    • Large panzanella salad in family-sized serve bowl.
      Classic Tuscan Panzanella Salad
    • Prepared pasta salad in a glass serving bowl, ready to serve.
      Garden-fresh Summer Pasta Salad

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    Grilled Eggplant Panini

    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.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Lunch, Main
    Cuisine: Italian
    Diet: Vegetarian
    Prep Time:20 minutes minutes
    Cook Time:5 minutes minutes
    Marinating:15 minutes minutes
    Total Time:40 minutes minutes
    Servings: 4 servings
    Calories: 640kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 panini press or electric grill, heavy skillet, or waffle iron
    • 1 Mixing Bowl
    • 1 pastry brush

    Ingredients

    US Customary - Metric
    • 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

    When grilling caprese sandwiches, a panini press is helpful, and it gives you those cool little ridges and valleys on the sides of your sandwich, but you can easily grill your sandwich other ways:
    • 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.
    If you just aren't into any of those ideas, just grill it as you would a grilled cheese sandwich.

    Nutrition

    Serving: 1sandwich | Calories: 640kcal | Carbohydrates: 44g | Protein: 18g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 871mg | Potassium: 536mg | Fiber: 6g | Sugar: 12g | Vitamin A: 878IU | Vitamin C: 12mg | Calcium: 386mg | Iron: 3mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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