Best 7 Eggplant Paninis Recipes

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**Eggplant Paninis: A Culinary Symphony of Flavors and Textures**

Embark on a culinary adventure with our tantalizing eggplant paninis, a symphony of flavors and textures that will captivate your taste buds. These mouthwatering sandwiches feature tender eggplant slices, grilled to perfection and layered with a medley of fresh and flavorful ingredients. From the classic combination of roasted red peppers, mozzarella, and basil to the unique blend of arugula, sun-dried tomatoes, and goat cheese, each panini offers a distinct taste experience. Whether you prefer a vegetarian delight or a meaty indulgence, our collection of recipes has something to satisfy every palate. Dive into the world of eggplant paninis and discover a new favorite sandwich that will elevate your lunch or dinner menu.

**Recipes:**

1. **Classic Eggplant Panini:**

Savor the timeless flavors of the classic eggplant panini, a harmonious blend of roasted red peppers, gooey mozzarella, and aromatic basil. Simple yet satisfying, this sandwich is a testament to the power of fresh ingredients.

2. **Arugula and Sun-Dried Tomato Panini:**

Experience a burst of freshness with the arugula and sun-dried tomato panini. Tangy sun-dried tomatoes, peppery arugula, and creamy goat cheese come together to create a delightful symphony of flavors.

3. **Meatball and Eggplant Panini:**

Indulge in the hearty and satisfying meatball and eggplant panini. Juicy meatballs, succulent eggplant, and melted provolone cheese unite in a symphony of savory goodness. This sandwich is sure to become a favorite for meat lovers.

4. **Caprese Eggplant Panini:**

Embark on a culinary journey to Italy with the caprese eggplant panini. Fresh mozzarella, ripe tomatoes, and fragrant basil come together to create a classic Italian flavor combination that will transport your taste buds to the heart of the Mediterranean.

5. **Avocado and Feta Panini:**

Discover a new flavor dimension with the avocado and feta panini. Creamy avocado, tangy feta cheese, and a hint of lemon zest create a refreshing and satisfying sandwich that is perfect for a light and healthy lunch.

Let's cook with our recipes!

EASY EGGPLANT AND MOZZARELLA PANINI



Easy Eggplant and Mozzarella Panini image

An easy eggplant and mozzarella panini gets it's extra delicious flavor from smokey cheese and sun-dried tomato spread. What a great way to eat vegetarian for dinner!

Provided by Tara Teaspoon

Categories     Drinks

Time 25m

Number Of Ingredients 6

1 eggplant (about 1 lb, sliced ¼-inch thick)
Salt and pepper
2 tbsp olive oil
1 loaf or 4 ciabatta rolls
⅓ cup sun-dried tomato spread
4 to 6 ounces fresh mozzarella, smoked (sliced)

Steps:

  • Heat a grill pan on the stove or a grill press. Brush eggplant slices with 1 tbsp olive oil and season lightly with salt and pepper. Grill until marked and just soft, 4 to 6 min (turning once if using a grill pan).
  • Cut bread into 4 pieces; slice pieces or rolls in half lengthwise. Cover one side of each sandwich with tomato spread. Divide grilled eggplant between sandwiches, add cheese and top with other slices of bread.
  • Brush sandwiches with olive oil and rill until cheese is melting and bread is just crisp, 4 to 5 min.

Nutrition Facts : ServingSize 1 g, Calories 381 kcal, Carbohydrate 62 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 743 mg, Fiber 5 g, Sugar 5 g

EGGPLANT PANINIS



Eggplant Paninis image

Make and share this Eggplant Paninis recipe from Food.com.

Provided by pamela t.

Categories     Lunch/Snacks

Time 20m

Yield 16 serving(s)

Number Of Ingredients 15

8 slices sourdough bread
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/3 cup mayonnaise
1 tablespoon balsamic vinegar
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 cup canned tomato (or fresh)
2 tablespoons olive oil
2 tablespoons butter
1/2 tablespoon garlic powder
1 eggplant
4 slices mozzarella cheese
salt and pepper
marinara sauce, and picante sauce for dipping

Steps:

  • Preheat grill pan or Panini press. You can also use a George Forman grill.
  • Melt butter and mix with olive oil.
  • Peel eggplant and slice.
  • Brush the eggplant slices with butter and oil mixture. Season lightly with salt and pepper.
  • Grill eggplant on the grill pan until the eggplant is marked and just soft, about 4-6 minutes. Turn once.
  • Remove from the grill.
  • Mix worchestershire, basalmic vinegar, mayonnaise, garlic powder and mustard in a small bowl.
  • Spread mixture on four slices of bread. Add sliced eggplant, add 1 T red onions, and a few chopped tomatoes to each sandwich ( you may use fresh tomatoes, if desired. Because this recipe was developed for a contest, canned tomatoes were used).
  • Add chopped cilantro.
  • Add 1 slice mozzarella to each sandwich.
  • Top with remaining bread slices.
  • Brush both sides of bread with olive oil and butter mixture.
  • Grill until cheese melts and bread is crisp.
  • Serve with marinara sauce or picante sauce, if desired.
  • Slice into fourths for buffet table.

Nutrition Facts : Calories 166.5, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.8, Sodium 304.7, Carbohydrate 20.4, Fiber 2, Sugar 1.5, Protein 4.9

GRILLED EGGPLANT PANINI WITH BASIL AIOLI



Grilled Eggplant Panini with Basil Aioli image

I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

3/4 cup mayonnaise
1/3 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh chives
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 large eggplant, cut into 8 slices
2 large sweet red peppers, cut into large pieces
2 tablespoons olive oil
4 ciabatta rolls, split
8 slices provolone cheese

Steps:

  • For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.

GRILLED VEGETABLE PANINI



Grilled Vegetable Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 11

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Steps:

  • Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
  • Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup (about) extra-virgin olive oil
  • 1/2 cup grated Parmesan
  • In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
  • Yield: 1 cup
  • Prep Time: 10 minutes

CAPONATA PANINI



Caponata Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 panini

Number Of Ingredients 16

4 sourdough demi-baguettes or rolls, halved lengthwise
4 slices provolone cheese, halved
1 1/3 cups caponata, recipe follows
1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

  • Preheat a panini grill.
  • Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

EGGPLANT AND MOZZARELLA PANINI



Eggplant and Mozzarella Panini image

This is originally from Taste of Home and called for sun-dried tomato spread. I have made a few adjustments for those who can't find the spread at the local grocer. This makes a very filling and vegetarian version of a panini.

Provided by pamela t.

Categories     Lunch/Snacks

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.

Nutrition Facts : Calories 281.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 38.7, Sodium 445.8, Carbohydrate 15.4, Fiber 4.7, Sugar 4.4, Protein 11.5

ARTICHOKE AND EGGPLANT PANINI



Artichoke and Eggplant Panini image

Provided by Melissa Roberts

Categories     Sandwich     Vegetarian     Quick & Easy     Father's Day     Backyard BBQ     Lunch     Artichoke     Eggplant     Spring     Summer     Grill     Grill/Barbecue     Fontina     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 8

1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced

Steps:

  • Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .
  • Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
  • Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
  • Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
  • Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
  • Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
  • Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

Tips:

  • For the best flavor, use fresh, ripe eggplants. Look for eggplants that are firm and have smooth, shiny skin.
  • To prevent the eggplant from absorbing too much oil, slice it thinly and cook it over medium heat.
  • If you're short on time, you can grill or broil the eggplant instead of frying it.
  • Be sure to season the eggplant well with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • To make the paninis even more flavorful, use a variety of cheeses. Mozzarella, provolone, and cheddar are all good choices.
  • If you don't have a panini press, you can grill the sandwiches in a skillet over medium heat. Just be sure to weigh them down with a heavy object, such as a cast iron skillet.

Conclusion:

Eggplant paninis are a delicious and easy-to-make meal. They're perfect for lunch, dinner, or a snack. With a variety of toppings to choose from, there's sure to be an eggplant panini that everyone will enjoy. So next time you're looking for a new and exciting way to prepare eggplant, give these paninis a try!

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