Eggplant Provolone Panini Recipe

Name: Eggplant Provolone Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (about 1 lb); ¼ teaspoon salt; ¼ cup all-purpose flour; 1 egg, beaten; ⅔ cup dry bread, crumbs; ½ cup vegetable oil; 1 sweet red pepper, seeded and quartered; 1 sweet green pepper, seeded and quartered; 4 soft buns; 4 slices provolone cheese; 1 garlic clove; 1 pinch salt; ¼ cup light mayonnaise; 1 tablespoon lemon juice; ¼ teaspoon fresh thyme, minced; 1 pinch ground pepper

Servings: persons

1 eggplant (about 1 lb)
¼ teaspoon salt
¼ cup all-purpose flour
1 egg, beaten
⅔ cup dry bread, crumbs
½ cup vegetable oil
1 sweet red pepper, seeded and quartered
1 sweet green pepper, seeded and quartered
4 soft buns
4 slices provolone cheese
1 garlic clove
1 pinch salt
¼ cup light mayonnaise
1 tablespoon lemon juice
¼ teaspoon fresh thyme, minced
1 pinch ground pepper

1
Cut eggplant into 8 scant 1/2-inch thick slices.
2
Sprinkle with salt.
3
Place in colander, pressing gently with plate.
4
Let stand for 10 minutes.
5
Pat dry with paper towel.
6
GARLIC THYME MAYO: Meanwhile, finely mince garlic with salt.
7
In bowl, combine garlic mixture, mayonnaise, lemon juice, thyme and pepper; set aside.
8
Dip eggplant into flour, then egg, then breadcrumbs.
9
In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6-8 minutes.
10
Place on paper towel - lined tray to drain.
11
Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10-15 minutes.
12
Peel if desired.
13
Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese.
14
Spread each top with 1 tablespoons of the Garlic Thyme Mayo.
15
Press in panini maker (or broil without top bun) until cheese melts.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 eggplant (about 1 lb), ¼ teaspoon salt, ¼ cup all-purpose flour, 1 egg, beaten, and more.

Yes, Eggplant Provolone Panini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Provolone Panini

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