Eggplant Parm Panini
By Tufgrlz
Rate this recipe
4.4/5
(16 Votes)
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
Details
Preparation
Step 1
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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