Grilled Eggplant Panini Recipe

  • 1 eggplant or 2 smaller ones (large)
  • 3 tomatoes (large)
  • 4 slices mozzerella cheese
  • 4 crusty Italian type rolls, split inch half
  • 1/3 cup shredded Parmesan cheese
  • 1 bunch fresh basil
  • Olive oil
  • Salt
  • Pepper
Cut eggplant and tomatoes to get eight 1/4 inch slices of each.

Brush eggplant with olive oil and season with salt and pepper.

Grill eggplant on both sides until soft and marked with grill lines.

Do the same with tomatoes, but for about half the eggplant time.

Heat broiler and toast buns lightly.

Remove from oven and on top of the bottom roll place, in this order....

2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally 2 T. parmesan cheese.

Place open face under broiler to melt cheese and brown top- but don't

go far you don't want them to burn.

Place tops on and slice in half - YUMMO!!! serves 4

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