Panini di melanzane imbottiti, con prosciutto e mozzarella

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

Slice eggplant into 1/2 inch rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices under cold water and pat dry with paper towels.

Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs.

Dredge each eggplant slice in flour, dip into eggs, and coat with breadcrumbs until fully covered.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry eggplant slices in batches until golden brown, about 3-4 minutes per side; drain on paper towels.

Preheat oven to 375°F (190°C).

Spread a layer of marinara sauce on the bottom half of ciabatta bread.

Layer fried eggplant slices on top of the sauce, followed by mozzarella and parmesan cheese.

Top with fresh basil leaves and more marinara sauce.

Close the sandwich and wrap in foil; bake for 10-15 minutes until cheese is melted and bread is crusty.

Slice and serve warm.

Cooking Techniques

Spice Level:

Allergens