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Grilled Eggplant Panini with Basil Aioli

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Test Kitchen Approved
Total Time

Prep: 25 min. Grill: 20 min.

Makes

4 servings

Updated: Jun. 27, 2023
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California
Grilled Eggplant Panini with Basil Aioli
Grilled Eggplant Panini with Basil Aioli Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh basil
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh chives
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large eggplant, cut into 8 slices
  • 2 large sweet red peppers, cut into large pieces
  • 2 tablespoons olive oil
  • 4 ciabatta rolls, split
  • 8 slices provolone cheese

Directions

  1. For aioli, place the first 8 ingredients in a blender; cover and process until mixture is smooth.
  2. Brush the vegetables with oil. Place in broiling pan in oven and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
  3. Spread cut sides of each roll with 1 tablespoons aioli. Layer bottoms with 1 slice cheese, 2 slices eggplant, peppers and remaining cheese. Replace tops.
  4. In a panini maker, grill sandwiches until the cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

Test Kitchen tips
  • If you want to cook the sandwiches on an outdoor grill, wrap each individually in foil. Cook for 2-3 minutes on each side.
  • Try these sandwiches with large portobello mushrooms instead of sliced eggplant.

    • Nutrition Facts

    1 sandwich: 732 calories, 38g fat (11g saturated fat), 33mg cholesterol, 1116mg sodium, 83g carbohydrate (12g sugars, 9g fiber), 23g protein.