Roasted Eggplant and Mozzarella Panini

A classic Italian panini, this Roasted Eggplant and Mozzarella creation elevates a simple ingredient list into a flavor-packed delight. By broiling the eggplant and tomatoes instead of pan-frying, we reduce greasiness and intensify their flavors. The tomatoes, garlic, and eggplant all receive a beautiful char, creating a rich tomato sauce when mashed together with red wine vinegar. Layered with shredded mozzarella and fresh basil, these paninis boast bold and balanced flavors, making them even more enticing than the traditional version. Perfectly toasted crusty bread envelops the delicious fillings, resulting in a warm and satisfying sandwich for any occasion.

SERVES 4

INGREDIENTS:

• 1 pound eggplant, sliced into ½-inch-thick rounds
• 10 ounces grape tomatoes
• 2 garlic cloves, peeled
• 5 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 tablespoon red wine vinegar
• 8 (½-inch-thick) slices crusty bread
• 6 ounces mozzarella cheese, shredded (1½ cups)
• ½ cup coarsely chopped fresh basil

INSTRUCTIONS:

1. Prepare the Vegetables: Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Spread eggplant, tomatoes, and garlic evenly over the baking sheet and drizzle with 3 tablespoons olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Broil until vegetables are browned and tomatoes have split open, about 8 to 10 minutes, flipping eggplant once during broiling.
2. Make the Tomato-Garlic Sauce: Transfer tomatoes to a small bowl and mash them with a fork. Mince the roasted garlic and stir it into the tomatoes. Add red wine vinegar, ½ teaspoon salt, and ¼ teaspoon pepper to the mixture.
3. Prepare the Panini: Reduce oven temperature to 200 degrees Fahrenheit and set a wire rack in a clean rimmed baking sheet. Brush the remaining 2 tablespoons olive oil evenly over one side of each slice of bread. Assemble four sandwiches by layering ingredients as follows between the prepared bread (with oiled sides outside the sandwich): half of mozzarella, tomato sauce, eggplant, basil, and remaining mozzarella. Press gently on the sandwiches to set.
4. Grill the Panini: Heat a 12-inch nonstick grill pan over medium heat for 1 minute. Place two sandwiches in the pan, place a Dutch oven on top, and cook until the bread is golden and crisp on the first side, about 4 minutes. Flip the sandwiches, replace the Dutch oven, and cook until the second side is crisp and the cheese is melted, about 4 minutes.
5. Keep Warm and Serve: Transfer the cooked sandwiches to the prepared wire rack and keep them warm in the oven at 200 degrees Fahrenheit. Wipe out the grill pan with paper towels and cook the remaining two sandwiches. Serve the Roasted Eggplant and Mozzarella Panini while they are still warm, and savor the delightful flavors of the charred vegetables, melted mozzarella, and fresh basil.

TIPS:

• Choosing the Right Eggplant: Look for firm, shiny, and smooth eggplants without any blemishes or soft spots. Slicing them into even ½-inch-thick rounds ensures they cook evenly during broiling.
• Broiling the Vegetables: To achieve a nice char and flavor, place the eggplant, tomatoes, and garlic evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper before broiling on the appropriate oven rack.
• Mashing the Tomato-Garlic Sauce: Once broiled, transfer the tomatoes to a small bowl and use a fork to mash them together with the roasted garlic. Add red wine vinegar, salt, and pepper to the mixture to create the chunky, bright tomato sauce that infuses the panini with flavor.
• Assembling the Panini: Brush one side of each slice of crusty bread with olive oil before assembling the sandwiches. Layer the ingredients between two slices of bread, ensuring the oiled sides are outside the sandwich.
• Grilling the Panini: Use a nonstick grill pan over medium heat to grill the sandwiches to perfection. Place a Dutch oven or a heavy skillet on top of the sandwiches while cooking to achieve the perfect golden and crispy texture on each side. Repeat the process for the remaining sandwiches.
• Keeping Warm and Serving: Transfer the grilled sandwiches to a wire rack set in a baking sheet and keep them warm in an oven at 200 degrees Fahrenheit. Serve the paninis while they are still warm and enjoy the delightful combination of roasted eggplant, mozzarella, and fresh basil.