Best Eggplant And Mozzarella Panini Recipes

Grilled Eggplant, Arugula and Mozzarella Panini image

Provided by chia2160

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices eggplants
extra virgin olive oil
salt, pepper to taste
8 slices country sliced bread
2 cups arugula leaves
8 ounces thinly sliced mozzarella cheese

Steps:

Brush eggplant slices with oil on both sides and place in a George Foreman grill--or panini grill-- cook 4 minutes, remove.
Brush bread slices with oil.
On 4 slices, oil side down, arrange eggplant, arugula, and mozzarella, top with 4 bread slices oil side up add 2 sandwiches to grill, close and cook 3-4 minutes.
Repeat.
Cut sandwiches on diagonal and serve.

Nutrition Facts : Calories 305.9, Fat 14.4, SaturatedFat 7.8, Cholesterol 44.9, Sodium 614.3, Carbohydrate 26.9, Fiber 1.4, Sugar 3, Protein 16.7

Eggplant and Mozzarella Panini image

Provided by pamela t.

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant, sliced 1-inch thick
2 teaspoons olive oil
1 loaf ciabatta
1/3 cup mayonnaise
2 ounces sun-dried tomatoes packed in oil
6 ounces smoked fresh mozzarella cheese

Steps:

Heat a grill pan or panini press.
Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
Cut bread into 4 pieces; slice pieces in half lengthwise.
Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
Cover one side of ciabatta with mayo mixture.
Divide grilled eggplant slices between the four sandwiches.
Add cheese on tops and add other slice of bread on top.
Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
Serve with marinara sauce or picante sauce.