Eggplant Open Faced Panini

Eggplant grilled with delicious grilled garlic panini bread topped with a Caprese salad, the easiest gourmet lunch ever.

This open-faced sandwich is like a pizza eggplant sandwich but so fresh and vibrant with flavors it's off the charts fantastic.

This sandwich can be done on the grill outside or indoors using a cast iron gridded skillet.

Just scroll to the bottom of the page to print off the directions.

Easy to Make Step by Step

1. prepare a gridded cast iron skillet with cooking oil spray
2. heat the grill outdoors or this can be done on the stovetop
3. toast the bread
4. slice the eggplant, place on paper towels and salt for 30 minutes then rinse the salt off
5. place eggplant in the skillet
6. top with sliced tomatoes,chese, garlic, and basil, then add the cheeses

Other Substitutions and Tips:

• use zucchini in place of eggplant
• for topping substitutions you can mix and match:
• asparagus diced, 
• any kind of peppers
• chopped celery
• chopped green beans
• sliced mushrooms
• fresh spinach or arugula 
• julienned carrots
• use any kind of cheese you prefer
• ground  seasoned cooked meats can be added for meat lovers
• add marinara sauce first then cheese
• add taco sauce with chilies and cheddar

Ingredients You Will Need Refer to the recipe card below for exact measurements

• fresh eggplant slices
• Caprese Topping: 
• sliced tomato
• pepperoncini chopped stems and seeds removed
• granulated garlic powder
• fresh basil leaves chopped
• slices of provolone or whole milk mozzarella
• salt, and pepper to taste
• Parmesan cheese
• balsamic vinegar

Easy Eggplant Side Dishes or Appetizers

This Eggplant Open Faced Panini is so easy and gourmet just about everyone that eats this thinks it came from a 5-star restaurant it's very impressive.


Perfect for lunch, or even a late-night snack cut into four pieces for sharing.


This is also lower in calories if you substitute a wrap for the bread or just skip it if want to eat lighter and lower carbs.


Just scroll to the bottom of the page to print off the directions.

Eggplant Open Faced Panini

Yield: 8

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Eggplant grilled on top of panini bread then topped with Caprese salad drizzled with balsamic.

Ingredients

• 8- 1/2-inch-thick slices of panini bread
• olive oil
• granulated garlic powder
• Parmesan cheese
• 1 -1 1/4-pound eggplant, sliced crosswise 1 inch thick
• 4 plum tomatoes, sliced crosswise
• 1/4 inch thick 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
• 8 large basil leaves, torn
• salt, and pepper to taste
• balsamic vinegar for drizzle

Instructions

1. Brush the bread with olive oil and sprinkle each piece with granulated garlic just on one side.
2. Heat the pan if using on the stovetop and oil spray or brush with olive oil.
3. Grill the bread using either a gridded cast iron skillet or outside on the heated grill plate.
4. This should take about 45 seconds on high just to toast lightly once that pan is nice and hot.
5. Place the bread on a platter.
6. Grill the eggplant brushing each piece with olive oil, salt, pepper each one and a little sprinkle of granulated garlic powder.
7. Again using either a cast iron skillet on the stovetop or on the outdoor grill, cook the eggplant for around 5 minutes or until it gets a nice char and grill marks.
8. Serve this on the bread with sliced tomatoes and mozzarella then drizzle with balsamic, and olive oil sprinkle with cheese and torn basil on top.
9. Note: to melt the cheese add to the top of the eggplant and covered the grill or the cast-iron pan just until melted around 1 to 2 minutes.

Notes

Other Substitutions and Tips:

• use zucchini in place of eggplant
• for topping substitutions you can mix and match:
• asparagus diced, 
• any kind of peppers
• chopped celery
• chopped green beans
• sliced mushrooms
• fresh spinach or arugula 
• julienned carrots
• use any kind of cheese you prefer
• ground seasoned cooked meats can be added for meat lovers
• add marinara sauce first then cheese
• add taco sauce with chilies and cheddar

Nutrition Facts

Calories

48.04

Fat (grams)

2.89

Sat. Fat (grams)

0.87

Carbs (grams)

3.76

Fiber (grams)

0.92

Net carbs

2.84

Sugar (grams)

1.78

Protein (grams)

2.05

Sodium (milligrams)

96.62

Cholesterol (grams)

2.55

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https://www.whatscookinitalianstylecuisine.com/2017/05/roasted-peppers-and-eggplant-parmesan.html

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Italian

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