Eggplant Provolone Panini |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I'm not a real eggplant lover, but I did really like this panini - I hope you enjoy this recipe - Ingredients:
1 eggplant (about 1 lb) |
1/4 teaspoon salt |
1/4 cup all-purpose flour |
1 egg, beaten |
2/3 cup dry bread, crumbs |
1/2 cup vegetable oil |
1 sweet red pepper, seeded and quartered |
1 sweet green pepper, seeded and quartered |
4 soft buns |
4 slices provolone cheese |
1 garlic clove |
1 pinch salt |
1/4 cup light mayonnaise |
1 tablespoon lemon juice |
1/4 teaspoon fresh thyme, minced |
1 pinch ground pepper |
Directions:
1. Cut eggplant into 8 scant 1/2-inch thick slices. Sprinkle with salt. Place in colander, pressing gently with plate. Let stand for 10 minutes. Pat dry with paper towel.
2. GARLIC THYME MAYO: Meanwhile, finely mince garlic with salt. In bowl, combine garlic mixture, mayonnaise, lemon juice, thyme and pepper; set aside.
3. Dip eggplant into flour, then egg, then breadcrumbs. In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6-8 minutes. Place on paper towel - lined tray to drain.
4. Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10-15 minutes. Peel if desired.
5. Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese. Spread each top with 1 tablespoons of the Garlic Thyme Mayo. Press in panini maker (or broil without top bun) until cheese melts.
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