Eggplant Parm Panini

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup italian breadcrumbs

  • 3/4

    cup grated parmesan

  • pepper

  • 2

    eggs

  • 1

    tablespoon milk

  • 3/4

    pound globe eggplant, sliced crosswise on an angle 1/4-inch slices

  • 1/4

    cup EVOO

  • 2

    cups marinara sauce

  • 2

    tablespoons chopped fresh oregano

  • 2

    12 inches sub loaves, halved and split

  • 1

    pound fresh mozzarella, thinly sliced

Directions

In shallow dish, combine breadcrumbs, parmesan and 14 tsp. pepper. In another shallow dish, whisk eggs and milk. Dip eggplant in egg, then crumbs. In nonstick skillet, heat 2 tbsp. EVOO over medium heat. Cook half of eggplant, turning, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Repeat with remaining 2 tbsp. EVOO and eggplant. Warm marinara in saucepan or microwave; stir in oregano. Layer sandwiches: bread bottoms, marinara, eggplant, mozzarella; repeat layers and finish with marinara and bread tops. Grill sandwiches on panini press, 5 minutes.

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