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Grilled Eggplant Panini with Basil Aioli


This grilled sandwich is loaded with roasted eggplant and peppers. Melted Provolone and homemade basil aioli top it off for a memorable lunch or light dinner.

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  • 3/4 cup mayonnaise
  • 1/3 cup fresh basil, chopped
  • 3 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh chives, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large eggplant,sliced into eight pieces
  • 2 large sweet red peppers, cut into large pieces
  • 2 tablespoons olive oil
  • 4 Ciabatta rolls, split
  • 8 slices provolone cheese


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

Preheat grill or oven to medium heat, about 350°F. If using oven, place rack 3 to 4 inches from heat.

For basil aioli, place mayonnaise, basil, Parmesan, chives, salt and pepper in a blender; cover, and process until smooth. Set aside.

Brush eggplant and peppers with oil. Roast 3 to 4 inches from broiler or on a covered grill until tender, 4 to 5 minutes per side. When cool enough to handle, chop peppers. Set vegetables aside.

Spread cut sides of each Ciabatta roll with 2 tablespoons basil aioli. Top each with 1 slice of cheese. Layer bottom halves of rolls with eggplant and peppers and replace tops.

In a Panini press or on the grill, cook the sandwiches until cheese is melted, 5 to 7 minutes.

Serve with remaining aioli on the side. Refrigerate leftover aioli for later use.

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