Eggplant and Mozzarella Panini
Sink your teeth into the ultimate comfort food with this Eggplant and Mozzarella Panini recipe—a vibrant blend of smoky grilled eggplant, creamy fresh mozzarella, and juicy tomato slices, all brought together by a generous spread of aromatic basil pesto. Sandwiched between slices of crusty panini bread like ciabatta or focaccia and grilled to perfection with a buttery golden crust, this vegetarian delight is bursting with Mediterranean flavors. Fresh basil leaves add a fragrant finish, while the melty mozzarella ensures every bite is as indulgent as the last. Quick and easy to prepare in just 35 minutes, this panini is perfect for lunch, dinner, or any time you crave a warm, satisfying sandwich. Serve it with a fresh green salad or a cup of soup for the perfect pairing.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 8 ounces Fresh mozzarella
- 4 tablespoons Basil pesto
- 1 large Tomato
- 4 slices Panini bread (ciabatta or focaccia)
- 8 leaves Fresh basil leaves
- 2 tablespoons Butter
Instructions
Preheat your grill pan or skillet over medium-high heat.
Slice the eggplant into 1/4-inch thick rounds. Brush both sides of each slice with olive oil and season with salt and black pepper.
Grill the eggplant slices for 3-4 minutes on each side until they are softened and have grill marks. Set aside.
Thinly slice the tomato into rounds and pat dry with a paper towel to remove excess moisture.
Slice the fresh mozzarella into thin rounds.
Spread 1 tablespoon of basil pesto on one side of each panini bread slice.
Assemble the sandwich: Layer 2-3 slices of grilled eggplant, 2-3 tomato slices, 2 ounces of mozzarella, and 2 basil leaves on one slice of bread (pesto side up). Top with another slice of bread, pesto side down. Repeat for the second panini.
Brush the outsides of each sandwich with butter to ensure a golden crust when grilled.
Place the paninis onto the preheated grill pan or skillet. Press down gently with a spatula or a panini press and cook for 3-4 minutes on each side until the bread is golden brown and the cheese is melted.
Remove the paninis from the heat, slice in half, and serve warm.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 7620 mg | 331% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 43.4 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1955 mg | 150% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2425 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
