Eggplant Parmesan Panini

Eggplant Panini on the panini press with marinara and cheese.

5 from 1 vote

All the flavors you love in the classic dish, this Eggplant Parmesan Panini is a simple 5 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! Ready in just 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Italian

Servings:

Calories: 333kcal

Author: Meryl Downing

Equipment

outdoor grill
panini press or skillet

Ingredients

1 eggplant olive oil salt and pepper
1 cup marinara sauce
4 slices provolone cheese
½ cup Parmesan cheese shredded or grated
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