Grilled Eggplant, Tomato & Mozzarella Panini
  • Alaina Hinkle

Grilled Eggplant, Tomato & Mozzarella Panini

This is such a delicious easy vegetarian dinner, that screams summer! You all told me you were wanting some yummy panini recipes, vegetarian recipes & grill recipes.... SO put it all together & BAM this perfect sandwich. No joke. Plus the homemade garlic herb aioli, is the perfect spread on top of the sour dough bread... I mean I could just keep going on & on! To prove how simple this recipe is. I actually got home from doing our big grocery haul since we are still staying in as much as possible. I wiped down all the groceries, put them all away, cleaned out the fridge & still had time to throw this dinner together after finishing all of that at 6:30 :)

Get ready to grill up this panini, eat out on the patio & enjoy a perfect summer night with every bite!

So what is aioli?

It is a sauce that is primarily made of garlic, salt & olive oil. Comes from Mediterranean cuisine, the name means garlic & oil. I mean garlic & oil... heck to the yes I am down with that. So with all the fresh herbs out in the garden right now, I figured why not make a garlic herb aioli for this sandwich!

What you will need :

Garlic Herb Aioli

+ 2 small garlic cloves

+4-5 tbsp of mayo

+3 tbsp of light olive oil

+1 tbsp fresh chopped parsley

+1 tsp fresh chopped oregano

+1/4 tsp salt & pepper

+ juice of 1 small lemon about 2 tbsp

Directions: In an immersion blender safe jar, add in 2 small garlic cloves chopped, mayo, olive oil, parsley, oregano, salt, pepper & lemon juice. Immersion blend until fully incorporated & creamy smooth. About 30 seconds. Continue going up & down, to insure the garlic is blended together well. Then refrigerate until ready to use!

Eggplant Tomato Mozzarella Panini

Makes 3 sandwiches


6 slices of sour dough bread ( however 3 if you want to do open face like I like to do!)

2 tbsp of garlic Ghee ( or regular butter is fine, but the garlic ghee is amazing!)

1 large eggplant

2 medium red tomatoes (not extremely ripe ones, those fall apart to easily on the grill)

4 oz mozzarella

Everything Bagel Seasoning

1 tsp of salt

fresh chopped basil to sprinkle of top

Avocado oil spray or 2 tbsp olive oil


1. Slice the large eggplant in 1/4 inch rounds, lay on large plate. Sprinkle salt on top of the eggplant rounds, in order to draw out the moisture in the cells of the plant that makes grilling easier & condenses the texture. Let sit for at least 10 minutes. Then dab with a paper towel. While this is happening you can make the Garlic Herb aioli that is above!

2. Then slice the tomatoes in 1/4 inch rounds as well. Then sprinkle EBB on top of the slices of eggplant & tomatoes. Then on each slice of sour dough bread spread garlic ghee on both sides of the bread.

3. Before you turn the grill on, spray in order to help with the vegetables to not stick. Then turn on medium heat. Add on the slices of sour dough & grill for about 10 minutes. Until they start to get a grill mark, about 5 minutes on each side. Then place on plate & set aside. Then add on the egg plant slices & tomato slices. Grilling about 3 minutes on each side. Taking the tongs & lifting the veggies up around the edges to ensure they don't stick to the grill.

4. Then place 3 slices of grilled sour dough bread on baking sheet, spread garlic aioli on top each slice. Then layer grilled eggplant slices on each piece of bread, then the grilled tomatoes. Followed by mozzarella slices on top. Place in oven on high broil for 4 minutes, or until it starts to brown on the top.

5. Take out of oven, sprinkle with fresh basil. Then top with second slice of bread with aioli or just eat open face, with fresh avocado slices on top as well. Either way! Devour!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle

©2018 by Honest Grub, Honest Foodie. Proudly created with