Best 7 Grilled Eggplant Panini With Cambozola Blue Cheese Prosciutto And Arugula Recipes

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Grilled Eggplant Panini: A Delightful Fusion of Flavors

Indulge in a culinary journey with our grilled eggplant panini, a delectable sandwich that harmonizes smoky grilled eggplant, creamy Cambozola blue cheese, savory prosciutto, and peppery arugula. This vegetarian delight is a symphony of flavors and textures, sure to tantalize your taste buds. Discover the art of crafting this delectable sandwich with our step-by-step guide, ensuring a perfect panini every time. Embark on a flavor adventure with our grilled eggplant panini recipe, a delightful symphony of flavors and textures that will leave you craving more.

In addition to the main grilled eggplant panini recipe, this article also offers variations to cater to different dietary preferences and flavor profiles. For those who prefer a vegan option, we present a tempting eggplant and avocado panini, bursting with fresh flavors and creamy avocado. If you're craving a meaty indulgence, try our grilled chicken and eggplant panini, where tender chicken and smoky eggplant unite in perfect harmony. And for a vegetarian twist on the classic BLT, our eggplant BLT panini combines the iconic flavors of bacon, lettuce, and tomato with the deliciousness of grilled eggplant.

With its versatility and customizable options, our grilled eggplant panini is the perfect choice for a quick and satisfying lunch or dinner. Dive into the world of flavors and textures with our collection of recipes, where eggplant takes center stage and captivates your senses.

Check out the recipes below so you can choose the best recipe for yourself!

PROSCIUTTO AND EGGPLANT CALZONE



Prosciutto and Eggplant Calzone image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 21

1 package fresh pizza dough, single pizza size
1/4 pound prosciutto, small dice
1 small eggplant, skin-on, cut into 1 1/2-inch cubes
1 teaspoon salt, plus more for seasoning
1 teaspoon freshly cracked black pepper, plus more for seasoning
1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (14.5-ounce) can fire roasted tomatoes
1/2 cup ricotta, drained
2 large eggs
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
2 teaspoons chopped Italian parsley leaves
1 teaspoon chopped basil leaves
1 teaspoon dried oregano
1/4 teaspoon finely chopped rosemary leaves
1/2 cup all-purpose flour, for work surface
1/4 cup cornmeal, for peel
8 ounces fresh mozzarella, sliced 1/2-inch thick
Pizza stone preheated in oven

Steps:

  • Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
  • Remove the dough from the packaging and let rest on a lightly floured surface.
  • In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
  • Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
  • In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
  • In a small bowl add the remaining egg and 1 teaspoon water and beat well.
  • Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
  • Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
  • Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

PROSCIUTTO AND MOZZARELLA PANINI



Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Steps:

  • Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
  • Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  • Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
  • Photograph my Andrew Mccaul

FRIED EGG, PROSCIUTTO, FRISEE AND BLUE CHEESE ON CIABATTA



Fried Egg, Prosciutto, Frisee and Blue Cheese on Ciabatta image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons pure olive oil
1/4 pound Cabrales blue cheese, crumbled, plus 4 thin slices blue cheese
1/4 pound frisee, washed and dried
2 tablespoons butter
4 large eggs
8 slices ciabatta or Italian bread
8 thin slices prosciutto

Steps:

  • Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined. Fold in the crumbled blue cheese. Add the frisee and toss well to coat the frisee with the dressing. Season with more black pepper, to taste.
  • Heat a little of the butter in a small nonstick skillet over medium heat. Gently crack an egg into a small dish, and then add to the pan with the butter and cook until the white is set and the yellow is slightly firm, about 2 minutes. Season with salt and pepper and then gently turn the egg over and continue cooking for 1 minute. The yolk should still be slightly runny. Repeat with remaining butter and eggs.
  • Place the bread on a flat surface and top each with 1/4 of the frisee mixture, followed by 2 slices of prosciutto, and then an egg. Place a thin slice of blue cheese on top of the egg and garnish with ground black pepper. Place another piece of bread on top. Repeat to make a total of 4 sandwiches.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

PROSCIUTTO EGG PANINI



Prosciutto Egg Panini image

With mustard, maple syrup, prosciutto and eggs, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for! -Erin Renouf Mylroie, Santa Clara, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

3 large eggs
2 large egg whites
6 tablespoons fat-free milk
1 green onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
8 slices sourdough bread
8 thin slices prosciutto or deli ham
1/2 cup shredded sharp cheddar cheese
8 teaspoons butter

Steps:

  • In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.

Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 640mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

GRILLED EGGPLANT PANINI



Grilled Eggplant Panini image

Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 1

Number Of Ingredients 8

2 to 4 1/2-inch thick slices eggplant (depending on the size of the eggplant)
Salt
Extra virgin olive oil
1 tablespoon pesto (optional)
1/2 grilled red pepper or 2 to 3 slices tomato
Freshly ground pepper
2 tablespoons grated cheese, such as mozzarella, fontina, Gruyère, Parmesan, or a combination
2 thick slices country bread

Steps:

  • Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
  • Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
  • Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.

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.

Tips:

  • Choose the right eggplant. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
  • Slice the eggplant evenly. This will help it cook evenly. If the slices are too thick, they will not cook through. If they are too thin, they will become mushy.
  • Grill the eggplant over medium heat. This will help prevent it from burning. If the heat is too high, the eggplant will cook too quickly and become tough.
  • Brush the eggplant with olive oil before grilling. This will help it to brown and prevent it from sticking to the grill.
  • Season the eggplant with salt and pepper. This will help to enhance its flavor.
  • Assemble the panini. Place the grilled eggplant on a piece of bread. Top with cheese, prosciutto, and arugula. Close the sandwich with the other piece of bread.
  • Grill the panini until the cheese is melted and the bread is golden brown. This will take about 3-4 minutes per side.
  • Serve the panini immediately. It is best enjoyed hot and fresh.

Conclusion:

Grilled eggplant panini with Cambozola blue cheese, prosciutto, and arugula is a delicious and satisfying sandwich. It is perfect for a quick and easy lunch or dinner. The grilled eggplant is tender and flavorful, the cheese is creamy and tangy, the prosciutto is salty and savory, and the arugula adds a peppery bite. This sandwich is sure to please everyone at your table.

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