Eggplant Parmesan Panini


Use the recipe for Eggplant Parmesan-Link

1 Loaf Chicago Style Bread (Using as many slices as you need for sandwiches)

Several Slices of Mozzarella Cheese

1-2 tablespoons of butter

4 tablespoons of tomato sauce for dipping

2-4 fresh basil leaves

  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins


Heat a panini press or grill pan to medium and add 1 tablespoon of butter to coat pan

Lay both sides of the bread slices on the pan

Layer one slice with basil leaf, a slice of cheese and a few slices of the eggplant parmesan

Place other slice of bread on top and use press or weight such a heavy bowl

Cook for 2 minutes and flip and cook another 2 minutes

Slice and serve with a side of tomato sauce

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