Fresh Eggplant and Roasted Red Pepper Panini

Total Time:
15 min
15 min

4 servings

  • 12 slices of eggplant, about 1/4-inch thick
  • Salt
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 8 slices Italian bread, 1/4-inch thick
  • Drizzle extra-virgin olive oil
  • 1/2 pound Fontina cheese, thinly sliced
  • 2 roasted medium red peppers, peeled, seeded and julienne
  • Season both sides of the eggplant with salt and pepper. Let sit for 2 minutes. In a large saute pan, over medium-high heat, add 1/4 cup of the oil. Pan-fry the slices of eggplant in batches until golden brown on each side, about 2 to 3 minutes. Remove and drain on paper towels. Using a paper towel, wipe out the saute pan and repeat the above process with the remaining oil and eggplant.

  • Preheat the oven to 400 degrees F. Lightly brush both sides of the bread with the extra virgin olive oil. Season both sides with salt and pepper and place on a baking sheet. Place 3 slices of the eggplant over each slice of bread. Lay a couple slices of cheese over the eggplant. Top the cheese with some of the peppers. Place in the oven and bake until the cheese melts, about 4 to 6 minutes. Remove from the oven and serve warm.

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