Eggplant Mozzarella

I like to spend my Sunday nights making my lunch for the week.  I’ll either press a bunch of different panini sandwiches and freeze them or I’ll cook up a few main ingredients and then make the sandwiches fresh during the week.  One of the ingredients that I like to have available all the time is grilled eggplant.

Recently I posted an Eggplant, Roasted Peppers, Mozzarella Panini Recipe that I really enjoy.  But here’s another panini that you can make with grilled eggplant if you don’t have roasted peppers on hand.

Eggplant Mozzarella Panini

• Grilled Eggplant
• Mozzarella Cheese
• Italian Dressing
• Crusty Bread

You can grill the eggplant the same way that you did in the last recipe.  Peel the skin off, cut it into slices about a 1/4 of an inch thick, add salt and pepper and grill it in your panini maker for a few minutes.

Your bread choice is the same as always.  I try to go to the bakery once a week and pick up a sliced Italian panella bread so I make most of my panini with it.  Use whatever you have on hand if you can’t get to a bakery.   Drizzle your bread slices with the Italian dressing if you’re worried about making a mess.  But since the bread slices are going into a hot panini grill, you can soak them if you really like the Italian dressing flavor.

Add the grilled eggplant and some sliced mozzarella to the bread and press it until the cheese is melted and there are nice grill marks on the bread.  If you don’t have a ball of mozzarella you can also use the shredded kind that comes in a bag.  But don’t tell anyone that I said it was alright to do so.  I have a reputation to uphold.

Grilled eggplant is great in a lot of different panini recipes.  Especially when you combine it with Mozzarella.  Eggplant and Mozzarella are made for each other.