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Donna R. Luis

Grilled Eggplant Parmesan Panini

Grilled eggplant, marinara sauce, provolone, Parmesan, and crusty French or Italian bread come together in a golden, melty sandwich. The eggplant is grilled first, then layered with sauce and cheese before being pressed until crisp outside and deliciously melted inside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 eggplant
  • Olive oil for tossing the eggplant and coating the bread
  • Salt to taste
  • Black pepper to taste
  • 1 cup marinara sauce
  • 4 slices provolone cheese
  • ½ cup shredded or grated Parmesan cheese
  • 8 slices French or Italian bread

Equipment

  • Outdoor grill
  • Panini press or skillet
  • Mixing bowl
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. Prepare the Grill: Preheat an outdoor grill before beginning the eggplant preparation.
  2. Slice the Eggplant: Cut the eggplant into rounds, keeping the slices suitable for layering inside the sandwiches.
  3. Season the Eggplant: Place the eggplant rounds in a bowl and toss them with olive oil, salt, and pepper so they are evenly coated.
  4. Grill the Eggplant: Place the seasoned eggplant rounds on the preheated outdoor grill and cook until tender and grilled.
  5. Build the Sandwiches: Layer the grilled eggplant onto the bread, then add marinara sauce, provolone cheese, and Parmesan cheese to create the filling.
  6. Coat the Bread: Spread butter or olive oil over the outside surfaces of the bread slices to help them become golden during cooking.
  7. Press the Sandwiches: Place the assembled sandwiches in a panini press or cook them in a skillet until the cheese has melted and the bread is golden brown.
  8. Serve the Sandwiches: Remove the sandwiches once the bread is crisp and golden and the cheese is fully melted, then serve warm.

Notes

  • Marinara sauce can be store-bought or made from leftover spaghetti sauce or another red pasta sauce.
  • Frozen marinara sauce can also be used; thaw it overnight in the refrigerator or for a few hours on the counter before using.
  • Provolone can be replaced with another white cheese such as mozzarella, white cheddar, or fresh mozzarella.
  • Butter or olive oil can be used to coat the outside of the bread before pressing or skillet-cooking the sandwiches.