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

Similar Recipes
Grilled Portobello Mushroom Panini
McCormick® Grill Mates® Montreal Steak Seasoning
balsamic vinegar
Garnishes such as green leaf lettuce
Italian bread
olive oil
Grilled Tuna Panini
lemon pepper
fresh parsley
Grilled Eggplant with Cheese
feta cheese
fresh herbs of choice
fresh herbs
olive oil
salt and pepper to taste

Grilled Eggplant Panini Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com