Eggplant Parm Panini

eggplant parm panini
  • 4Servings


  • 1 cup italian breadcrumbs
  • 3/4 cup grated parmesan
  • pepper
  • 2 eggs
  • 1 tablespoon milk
  • 3/4 pound globe eggplant, sliced crosswise on an angle 1/4-inch slices
  • 1/4 cup EVOO
  • 2 cups marinara sauce
  • 2 tablespoons chopped fresh oregano
  • 2 12 inches sub loaves, halved and split
  • 1 pound fresh mozzarella, thinly sliced


In shallow dish, combine breadcrumbs, parmesan and 1/4 tsp. pepper. In another shallow dish, whisk eggs and milk. Dip eggplant in egg, then crumbs. In nonstick skillet, heat 2 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 2 tbsp. EVOO and eggplant. 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.