Grilled Eggplant Panini with Basil Aioli

Name: Grilled Eggplant Panini with Basil Aioli
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings.
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

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

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

For aioli, place the first eight ingredients in a blender; cover and process until smooth.
Brush vegetables with oil. Place in broiling pan 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.
Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops.
In a panini press, grill sandwiches until 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.