Grilled Eggplant, Tomato & Mozzarella Panini

5 from 5 votes

Grilled Eggplant, Tomato & Mozzarella Panini

This is such a delicious easy vegetarian dinner. 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!

Prep Time15

Cook Time20

Course: Dinner, Main Course

Cuisine: American

Keyword: aioli, grill recipe, healthy grill recipes, healthy recipes, panini, sandwitch, vegetarian meals, vegetarian recipes

Servings:

Calories: 462kcal

Author: Alaina Hinkle

Equipment

Grill
food processor

Ingredients

Garlic Herb Aioli

2 small garlic cloves
4 - 5 tbsp mayo
3 tbsp light olive oil
1 tbsp fresh parsley chopped
1 tsp fresh oregano chopped
1/4 tsp salt
1/4 tsp pepper
1 small lemon juiced, about 2 tbsp

Paninis

6 slices sour dough bread ( however 3 if you want to do open face like I like to do!)
2 tbsp 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 salt
fresh chopped basil to sprinkle on top
2 tbsp olive oil or Avocado oil spray

Instructions

Garlic Herb Aioli

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!

Paninis

Directions:
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!

Notes

*** Nutrition does not include aioli

Nutrition