Roasted Eggplant and Mozzarella Panini
A charred tomato and garlic sauce brings a bright punch to this melty vegetarian classic
Why This Recipe Works
Broiling the vegetables instead of frying them creates a concentrated, deep flavor without the greasiness often found in eggplant sandwiches. The star of the show is the quick charred tomato-garlic jam that binds the roasted eggplant and melted mozzarella together.
Instructions
Adjust the oven rack to about 4 inches from the broiler element and heat the broiler. Toss the eggplant, tomatoes, and garlic with a portion of the olive oil, salt, and pepper on a rimmed baking sheet until well coated.
Arrange the eggplant in a single layer. Broil until the eggplant is tender and browned and the tomatoes have burst and charred, about 10 to 15 minutes, flipping the eggplant rounds halfway through.
Transfer the charred tomatoes and garlic to a small bowl. Add the vinegar and mash with a fork until the mixture forms a chunky, spreadable sauce.
Layer the eggplant rounds onto four slices of bread, then top with the tomato sauce, shredded mozzarella, and basil. Place the remaining bread slices on top and brush the outsides of the sandwiches with the remaining oil.
Heat a large nonstick skillet over medium heat. Place the sandwiches in the pan and top with a heavy weight, such as a second skillet weighted with canned goods. Cook until the bread is deeply golden and the cheese is melted, about 3 to 5 minutes per side.
Serve immediately while the cheese is still hot and stretchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Assemble and cook just before serving for best texture.
Can I make this ahead of time?
The tomato sauce can be made up to 2 days in advance and stored in the refrigerator.
