I am very sure, you would want to make this eggplant parmesan panini every day once you try it! This recipe is easy and absolutely delicious – great when you’re craving pizza, but don’t want to spend a lot of money or time to make or order it.
Eggplant Parmesan Panini Recipe
Okay, this seriously has become one of my dream recipes. As in, I dream of this recipe since making it. And I made it quite a while ago – a month ago actually. Somehow never got around to be sharing it here.
The pictures, do not do it any justice that is for sure. It’s incredible. If you love pesto, if you love garlic, eggplant and parmesan, then you should give this recipe a try.
It has about 10 million calories, so it’s not a light dinner, but if you do want to eat something delicious right now – this is your recipe.
- 1 tbsp tomato paste
- 1 tbsp green pesto
- 1 garlic clove, minced
- 2 Tbsp Parmesan cheese
- 2 Tbsp mozzarella cheese
- 2 Tbsp cooked eggplant
- bunch of basil
- 3 tsp olive oil
- 1 Pita or other bread
- In a smaller jar mix the tomato paste with green pesto, garlic clove, 1 tbsp parmesan and 1 tsp olive oil.
- If you don’t have cooked eggplant: I sliced about 1/2 cup of eggplant and sautéed it in a non-stick pan with olive oil for 5-6 minutes at medium-high. I covered the pan with a lid, then stirred to make sure the eggplant is cooked through.
- Once you have this - spread the pesto mixture over the bread, then layer with eggplant, basil, sprinkle 1 tsp olive oil, the rest of the parmesan cheese and the mozzarella. Cover with the other part of the bread.
- Toast in a non-stick pan at medium heat with 1 tsp olive oil until golden brown on each side.
- Transfer to a cutting board, slice and serve immediately.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 280Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 12mgSodium 413mgCarbohydrates 28gFiber 2gSugar 3gProtein 9g