“I'm not a real eggplant lover, but I did really like this panini - I hope you enjoy this recipe -”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplant into 8 scant 1/2-inch thick slices. Sprinkle with salt. Place in colander, pressing gently with plate. Let stand for 10 minutes. Pat dry with paper towel.
  2. GARLIC THYME MAYO: Meanwhile, finely mince garlic with salt. In bowl, combine garlic mixture, mayonnaise, lemon juice, thyme and pepper; set aside.
  3. Dip eggplant into flour, then egg, then breadcrumbs. In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6-8 minutes. Place on paper towel - lined tray to drain.
  4. Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10-15 minutes. Peel if desired.
  5. Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese. Spread each top with 1 tablespoons of the Garlic Thyme Mayo. Press in panini maker (or broil without top bun) until cheese melts.

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