Well, I made multiple mistakes here so I can’t actually say how THIS recipe is. I use chinese eggplant because my supermarket didn’t have normal globe eggplant. Chinese eggplant is not the right size for this sandwich and has a different flavor. I also didn’t slice the eggplant thin enough. I cut them like 1/2″ thick instead of 1/4″ like the recipe calls for. So the sandwich was a mess. If I ever crave eggplant again I’ll make sure to only buy the American globe kind and slice it properly.
Eggplant Parmesan Panini
From: Everyday with Rachael Ray
Makes: 2 servings
Ingredients:
- 1/2 cup italian breadcrumbs
- 1/2 cup grated parmesan
- black pepper
- 1 egg
- 1/2 tablespoon milk
- 1/2 pound globe eggplant, sliced crosswise on an angle 1/4-inch slices
- 2 tbsp EVOO
- 1 cup marinara sauce
- 1 tablespoon chopped fresh oregano
- 12 inches sub loaf, halved and split
- 1/2 pound fresh mozzarella, thinly sliced directions
Directions:
1. In shallow dish, combine breadcrumbs, parmesan and 1/4 tsp. pepper.
2. In another shallow dish, whisk eggs and milk. Dip eggplant in egg, then crumbs.
3. In nonstick skillet, heat 1 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 tablespoon EVOO and eggplant.
4. 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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