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Panini of Eggplant Parmigiana




Source of Recipe


Internet


List of Ingredients




1/4 cup extra virgin olive oil, or as desired, divided
1 medium eggplant, sliced 1/2 to 3/4-inch thick
Salt
4 large softish rolls, sourdough may be used
3 cloves garlic, chopped
8 big fresh basil leaves
About 1/2 cup ricotta cheese
3 tablespoons freshly grated Parmesan, pecorino, or locatelli
Romano cheese
6 to 8 ounces fresh mozzarella cheese
4 ripe juicy tomatoes, thinly sliced (including their juices)


Recipe



Arrange the eggplant slices on a cutting board and sprinkle generously with salt. Let sit for about 20 minutes or until droplets of moisture appear on the surface of the eggplant. Rinse it off well, then pat the eggplant dry.

Heat 1 tablespoon of the oil In a heavy nonstick skillet over medium heat. Add as much of the eggplant that will fit in a single layer and not crowd each other. Brown the eggplant slices, moving them around so that they brown and cook through but do not burn. Turn and cook on the second side until that side too is lightly browned and the eggplant is tender when pierced with a fork. When eggplant is cooked, remove to a plate or pan, and continue adding eggplant until they are all cooked, Set aside for a few minutes.

Open up the rolls and pull a little of the fluffy insides out, then sprinkle each cut side with chopped garlic. On 1 side of each roll, place a slice or 2 of eggplant, then top with a leaf or 2 of basil, some ricotta cheese, a sprinkle of Parmesan, and a layer of mozzarella. Finish with sliced tomatoes; close up and press gently to seal together.

Heat the same skillet over medium-high heat or use a panini press, and lightly brush the sandwiches with a bit of olive oil on the outsides. Brown or grill the sandwiches, pressing as they brown and crisp. When the first side is browned through, turn over and brown the second side until the cheese is melted.

Serve right away.