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Grilled Eggplant and Smoked Mozzarella Panini
Savor the rich flavors of our Grilled Eggplant and Smoked Mozzarella Panini, where tender, smoky eggplant meets the creamy, melt-in-your-mouth goodness of smoked mozzarella. This delightful sandwich is elevated with a vibrant basil pesto, all nestled between crispy ciabatta bread. Perfect for a light lunch or a delicious dinner, each bite offers a burst of flavor that transports you to an Italian café. Enjoy this panini with a side of mixed greens or a hearty tomato soup for a complete meal experience.
Servings: 2
Ingredients
- Eggplant
- 1 medium, sliced into 1/2-inch rounds
- Smoked mozzarella
- 8 ounces, sliced
- Ciabatta bread
- 4 slices
- Pesto sauce
- 1/4 cup
- Olive oil
- 2 tablespoons, plus extra for brushing
- Salt
- to taste
- Pepper
- to taste
Instructions
- Preheat a grill or grill pan over medium heat.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for 2-3 minutes per side, until they are tender and have nice grill marks.
- Spread 1 tablespoon of pesto sauce on one side of each slice of ciabatta bread.
- Layer the grilled eggplant slices and smoked mozzarella on top of the pesto on two of the ciabatta slices.
- Top with the remaining ciabatta slices, pesto side down, to form sandwiches.
- Brush the outer sides of the sandwiches with olive oil.
- Grill the panini for 3-4 minutes per side, or until the bread is crispy and the cheese is melted and bubbly.
- Remove from the grill and let cool for a few minutes before slicing in half. Serve warm.
Dietary Information
Servings: 2 • Dish Type: Sandwich • Prep Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes • Calories: 450 • Fat: 25g • Carbs: 36g • Protein: 18g • Sodium: 600mg • Sugar: 4g
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