Grilled Eggplant Panini with Provolone, Tomato & Arugula

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.

Course Lunch, Main

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 5

Marinating 15

Total Time 40

Servings servings

Calories 640kcal

Author Renee

Equipment

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

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

US Customary - Metric

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