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Grilled Eggplant Panini Recipe

Grilled Eggplant Panini

Trade in the good old sandwich for something more exciting. Toasted bread with a stuffing of cheesy eggplants, basil mayonnaise and red peppers.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Grilled Eggplant Panini

  • 2 Tbsp reduced-fat mayonnaise
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp extra-virgin olive oil
  • 8 1/2-inch eggplant slices (about 1 small)
  • 1/2 Tsp garlic salt
  • 8 slices of bread
  • 8 thin slices of fresh mozzarella cheese
  • 1/3 cup sliced jarred roasted bell peppers
  • 4 thin sliced onions

How to Make Grilled Eggplant Panini

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1.
Preheat grill to medium-high.
2.
Combine mayonnaise and basil in a small bowl.
3.
Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt.
4.
With the remaining 1 tablespoon oil, brush one side of each slice of bread.
5.
Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until
6.
the cheese is melted and the eggplant is tender, about 4 minutes more.
7.
Toast the bread on the grill, 1 to 2 minutes per side.

To Assemble Sandwiches:

1.
Spread basil mayonnaise on four slices of bread.
2.
Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread.
3.
Cut in half and serve warm.
4
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