Are you ready to elevate your sandwich game? Dive into the world of Italian flavors with our delectable Mozzarella and Eggplant Panini! This mouthwatering recipe combines the rich creaminess of mozzarella cheese with the smoky, grilled goodness of eggplant, all nestled between perfectly toasted ciabatta rolls. In just 25 minutes, you can create a gourmet meal that will impress your family and friends. Whether you're looking for a satisfying lunch or a light dinner, this panini is sure to become a favorite. Get ready to tantalize your taste buds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 medium eggplant, sliced
- 4 slices mozzarella cheese
- 2 ciabatta rolls
- 2 tbsp pesto
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the eggplant by washing and slicing it into 1/4-inch thick rounds. Pat the eggplant slices dry with paper towels to remove excess moisture.
- Season the eggplant slices with salt and pepper on both sides. Let them sit for 5 minutes to draw out any bitterness.
- Heat olive oil in a large skillet over medium-high heat. Cook the eggplant slices for 3-4 minutes on each side until they are golden brown and slightly tender.
- Slice the ciabatta rolls in half horizontally, creating a top and bottom for each sandwich.
- Spread 1 tablespoon of pesto evenly on the inside of each bottom ciabatta half.
- Layer the grilled eggplant slices onto the pesto-covered bread.
- Place 2 slices of mozzarella cheese on top of the eggplant for each sandwich.
- Close the sandwiches with the top halves of the ciabatta rolls.
- Preheat a panini press or a heavy skillet. If using a skillet, have a heavy lid or another skillet ready to press down the sandwich.
- Grill the paninis for 3-4 minutes, applying gentle pressure, until the bread is crispy and golden and the cheese is melted.
- Remove from heat, let cool for 1-2 minutes, then slice diagonally and serve immediately.
Tips
- Select the Right Eggplant: Choose a firm, shiny eggplant without blemishes for the best flavor and texture. Smaller varieties tend to be less bitter and more tender.
- Salt the Eggplant: Don't skip the step of salting the eggplant slices! This not only removes excess moisture but also helps to eliminate any bitterness, resulting in a sweeter taste.
- Pesto Variations: Feel free to experiment with different types of pesto—basil, sun-dried tomato, or even a spicy arugula pesto can add a unique twist to your panini.
- Cheese Options: While mozzarella is classic, you can mix it up with provolone, fontina, or even a sharp cheddar for added flavor.
- Pressing the Panini: If you don’t have a panini press, use a heavy skillet or a cast-iron pan to press down on the sandwich while it cooks. This ensures that the bread gets crispy and the cheese melts perfectly.
- Serving Suggestions: Pair your panini with a light salad or some roasted vegetables for a complete meal. A glass of Italian red wine wouldn’t hurt either!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
