Eggplant Parmigiana Panini Recipe – Step By Step Guide:- With the goal of being stuffed with eggplant parmesan and sandwiched between two slices of melty panini, it was produced with the intention of being formed.
Eggplant Parmigiana Panini Recipe – Step By Step Guide
Eggplant parmesan, a vegetarian staple, is one of the few dishes that can be described as soothing. From this point on, it transforms into a pressed sandwich, and the time has come. As opposed to frying rounds of breaded auberge, as is done in the traditional recipe, you will begin by roasting the slices until they are so soft that they melt in your mouth.
The outcome is nothing short of a revelation when it is combined with tomato slices, fresh basil leaves, mozzarella, and marinara sauce. Arrabbiata sauce, which is hot, can be substituted for marinara if you are a fan of spicy foods. The dish should be served with a light red wine and a fresh green salad.
- 1 eggplant, cut into 8 (½ in. thick) rounds
- 2 tablespoons canola oil
- ¾ teaspoon kosher salt, divided
- 1 1-lb. loaf ciabatta bread, split horizontally and quartered (8 slices total)
- 1 tomato, cut into 8 (¼ in. thick) slices
- ¼ cup fresh basil leaves
- 1 8-oz. ball fresh mozzarella cheese, sliced
- 2 ounces Parmesan cheese, grated (about ½ cup)
- ¼ cup marinara sauce
- Make sure that the oven is preheated at 450 degrees Fahrenheit and that a large baking sheet that has a rim is placed inside the oven. To ensure that the aubergine is properly coated, place it in a large dish and toss it well in oil. On a baking sheet that has been preheated, arrange the aubergine in a layer that is uniform in thickness.
- To achieve a tender and browned texture, roast it for fifteen to twenty minutes, turning it over halfway during the cooking process. To pass the time while you wait, you can either preheat a grill pan or a panini press by heating it over high heat.
- The aubergine should be seasoned with a quarter of a teaspoon with salt. It is recommended that you lay two slices of aubergine on each of the four slices of bread. After placing the tomato slices on top of the aubergine, the remaining half teaspoon of salt is then sprinkled on top of the tomato slices.
- You should next sprinkle some Parmesan cheese on top, after which you should add some mozzarella and basil. On top of the remaining four slices of bread, spread marinara sauce from the inside out. Spread marinara halves on top of aubergine halves to make four sandwiches. This will allow you to create four sandwiches.
- The grill pan should be used to place two sandwiches, and then another heavy pan should be placed on top of the top two sandwiches. The sandwiches can be flattened by applying pressure to them.
- In order to guarantee that the cheese has melted and that the bread is crisp and browned on both sides, you should cook the bread for approximately three minutes on each side, flipping it once throughout the cooking process. It is recommended that the leftover two sandwiches be made again. When it comes to making sandwiches, you might also use a panini press.
- Servings Per Recipe 4
- Calories 565
- Total Fat 27g 35%
- Saturated Fat 11g 55%
- Cholesterol 50mg 17%
- Sodium 1184mg 51%
- Total Carbohydrate 56g 20%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Protein 26g
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