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    Sungrown Kitchen » Recipes » Sandwich

    Published: Dec 11, 2017 · Modified: Sep 13, 2023 by Meryl Downing Leave a Comment

    Eggplant Paninis

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    Eggplant Paninis are a simple 4 ingredient lunch or dinner, with grilled eggplant, marinara sauce, and gooey melty cheese! Leftover spaghetti sauce, frozen in small containers, works perfectly for this quick and delicious panini sandwich! They take just 20 minutes to make!

    Eggplant paninis with grilled eggplant, cheese and tomato sauce.

    Ingredients

    • Eggplant - Eggplant isn't always the most popular vegetable. But, grilled up and nestled in between toasty bread with oozy cheese may just change your mind! It's nutritious and makes a great vegetarian meal!
    • Marinara Sauce - This is where the freezer trick comes in! Sure you can buy a jar of marinara sauce, really any red tomato sauce will work for these paninis.  But, whenever I make a large pot of Mom's Homemade Spaghetti or any red pasta sauce like this Sausage, Peppers and Onions Marinara Pasta, I freeze the leftovers in different amounts. Some I put in large containers to reheat as another spaghetti and pasta meal. Some goes into pint jars for homemade pizza sauce. And some I put in small containers, like half pint jars, to use for flatbread pizzas, or these eggplant paninis.  This allows me to never need to buy jarred pizza or marinara sauce, and always have just the right amount!
    • Provolone Cheese - Any melty white sliced cheese will work here such as provolone, mozzarella, or white cheddar. Fresh mozzarella slices would also be delicious!
    • French or Italian Bread - Really any hearty white panini bread works best, often a rustic loaf that you slice yourself.
    Small containers of spaghetti sauce to freeze for eggplant paninis.

    Instructions

    These quick paninis are super delicious and easy!

    Step 1 - Preheat an outdoor grill. Then, prepare an eggplant by slicing it into rounds, and tossing it in olive oil, salt and pepper.

    Step 2 - Then I grill the whole thing, which will probably be more than you need for one meal. Just store the rest in the fridge and it will last a few days for another panini or chop it and toss into pasta.

    Step 3 - Then simply assemble your sandwiches with the grilled eggplant, your thawed marinara sauce, and cheese. Spread a little butter or olive oil on the outsides of the bread and cook them in your panini press until golden brown.

    If you don't have a panini press, you can toast these sandwiches in a skillet, flipping them halfway through when the bread gets toasty!

    Eggplant Panini on the panini press with marinara and cheese.

    Storage

    Extra grilled eggplant can be stored in an airtight container in the fridge and used within 3 days. Leftover paninis can also be refrigerated and reheated the next day, either again in the panini press, the microwave or the oven.

    Sliced eggplant paninis on a cutting board.

    What to Serve with Eggplant Paninis

    These eggplant paninis with marinara can make a quick hot lunch or anchor a meatless dinner with an Italian Mixed Green Salad with Crispy Prosciutto or this Green Bean Salad.

    Add a side dish like a Melon Prosciutto Salad, Parmesan Kale Chips, or this Tomato Feta White Bean Salad. Check out these super simple 10 Kid-Friendly Side Dishes that really go with anything!

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    If you made this recipe, I'd love to hear how you liked it!  Be sure to leave a star rating or a comment below!

    Follow Sungrown Kitchen on Pinterest, Instagram, and Facebook for loads of garden recipes!  Be sure to Subscribe Here for new recipes delivered straight to your inbox!

    Eggplant Panini on the panini press with marinara and cheese.

    Eggplant Paninis

    Eggplant Paninis are a simple 4 ingredient lunch or dinner, with grilled eggplant, marinara sauce, and gooey melty cheese! Leftover spaghetti sauce, frozen in small containers, works perfectly for this quick and delicious panini sandwich!

    Hit the stars to rate this recipe!

    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 333kcal
    Author: Meryl Downing
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    Equipment

    • outdoor grill
    • panini press or skillet

    Ingredients

    • 1 eggplant olive oil salt and pepper
    • 1 cup marinara sauce
    • 4 slices provolone cheese
    • 8 slices French or Italian bread spread with butter or olive oil

    Instructions

    • Preheat an outdoor grill. Slice eggplant into rounds and toss in a bowl with olive oil, salt, and pepper and grill.
    • Assemble sandwiches with eggplant, marinara sauce, and cheese and spread butter or olive oil on the outsides of the bread. Cook in a panini press or skillet until melted and golden brown.

    Notes

    • Marinara sauce can be store-bought or leftover spaghetti sauce or any red pasta sauce that has been frozen.  Italian Sausage Bolognese or Grandpa's Spaghetti and Meatballs all work as leftover marinara sauce.  Freezing small quantities of marinara sauce allows you to never need to buy jarred sauce, and always have just the right amount!  Thaw it overnight in the fridge or for a few hours on the counter.
    • Use any white cheese such as provolone, mozzarella, white cheddar or slices of fresh mozzarella.

    Nutrition

    Calories: 333kcal | Carbohydrates: 31g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 579mg | Potassium: 557mg | Fiber: 6g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 2mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

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    Welcome to Sungrown Kitchen!

    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

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