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Eggplant & Pesto Panini


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  • Author: Retrogirl
  • Total Time: 55-60 minutes
  • Yield: 4 servings 1x

Description

This layered, grilled sandwich looks complicated, but is super easy and super delicious!


Ingredients

Scale

1 large eggplant, sliced lengthwise, in 1/4″ to 1/2″ slices

1 loaf sliced sourdough bread

Jarred pesto sauce

Mayonnaise

2 eggs

Italian-Seasoned Breadcrumbs

Sliced Provolone Cheese

1 jar sandwich-sliced dill pickles

Cooking Spray


Instructions

Spread the breadcrumbs into a pie pan. Break the eggs into a second pie pan, and scramble them.

Dip the eggplant slices into the eggs, then into the breadcrumbs. Place in a single layer on a large greased baking sheet.

Spray the tops with cooking spray, then bake at 350 degrees for 30 minutes.

If you have a nonstick electric griddle, heat it up to the sandwich setting. If not, heat up a frying pan to medium heat. 

Spray one side of a slice of bread with cooking spray and lay it on your griddle or in your frying pan. 

Layer the bread with two slices of cheese, then one slice of eggplant, two pickle slices, and two more slices of cheese. Spread the top piece of bread with mayonnaise, then a layer of pesto. Place on the top of the sandwich, and spray the top with cooking spray. Repeat with the rest of the ingredients to form your remaining sandwiches.

Grill your sandwiches for three minutes, check to make sure it’s not browning too much, and grill another 2 minutes, until golden brown.

Carefully flip the sandwiches and grill the other side for 3-5 minutes.

Cut in half, and devour!

Notes

Be sure to have plenty of napkins on hand, because these sandwiches are messy, but so, so good!

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: stovetop
  • Cuisine: Italian
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