Food Recipes Eggplant Parmesan Panini Sandwich Be the first to rate & review! Eggplant parmesan was made to be sandwiched into a melty panini. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on February 17, 2024 Rate PRINT Share Close Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Eggplant parmesan is a hearty vegetarian staple. Here, it becomes a panini—and it's about time! Rather than frying breaded rounds of eggplant as in the traditional dish, this panini recipe roasts the slices until meltingly tender. Pairing eggplant Parmesan with sliced tomato, fresh basil leaves, mozzarella, and marinara sauce, the result is a panini that is nothing short of a revelation. If you're into spice, swap in a spicy arrabbiata sauce for the marinara. Serve with a fresh green salad and a light red wine. Some find a bitter taste in eggplant that's off-putting, but it can be offset with this simple procedure:Place fresh-cut eggplant slices or cubes in a colander.Sprinkle liberally with salt, covering all surfaces.Let them sit for up to 2 hours at room temperature or up to 8 hours in the fridge. This process allows the salt to pull excess liquid (and bitterness) from the eggplant. Ingredients 1 eggplant, cut into 8 (½-in. thick) rounds 2 tablespoons canola oil ¾ teaspoon kosher salt, divided 1 (1-lb.) loaf ciabatta bread, split horizontally and quartered (8 slices total) 1 tomato, cut into 8 (¼-in. thick) slices ¼ cup fresh basil leaves 1 (8-oz.) ball fresh mozzarella cheese, sliced 2 ounces Parmesan cheese, grated (about ½ cup) ¼ cup marinara sauce Directions Place a large, rimmed baking sheet in the oven and preheat to 450°F. Toss eggplant with oil in a large bowl until fully coated. Arrange eggplant evenly on a preheated baking sheet; roast, flipping halfway through, until tender and browned, 15 to 20 minutes. Meanwhile, heat a grill pan over high (or preheat a panini press). Season eggplant with ½ teaspoon salt. Place 2 eggplant slices on each of 4 bread slices. Top eggplant with tomato slices; season with remaining ¼ teaspoon salt. Top with basil and mozzarella; sprinkle with Parmesan. Top remaining 4 bread slices with marinara sauce. Top eggplant halves with marinara halves to form 4 sandwiches. Place 2 sandwiches on grill pan and top with another heavy pan, pressing down to flatten sandwiches. Cook, flipping once, until cheese has melted and bread is crispy and browned on both sides, about 3 minutes per side. Repeat with remaining 2 sandwiches. Alternatively, cook sandwiches in a panini press. Rate It Print Nutrition Facts (per serving) 565 Calories 27g Fat 56g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 565 % Daily Value * Total Fat 27g 35% Saturated Fat 11g 55% Cholesterol 50mg 17% Sodium 1184mg 51% Total Carbohydrate 56g 20% Dietary Fiber 6g 21% Total Sugars 4g Protein 26g 52% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.