Eggplant Provolone Panini Eggplant Provolone Panini

Eggplant Provolone Panini 150 Image by: Eggplant Provolone Panini 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2010


Garlic Thyme Mayo:


Cut eggplant into 8 scant 1/2-inch (1 cm) thick slices. Sprinkle with salt. Place in colander, pressing gently with plate. Let stand for 10 minutes. Pat dry with paper towel.

Garlic Thyme Mayo: Meanwhile, finely mince garlic with salt. In bowl, combine garlic mixture, mayonnaise, lemon juice, thyme and pepper; set aside.

Dip eggplant into flour, then egg, then bread crumbs. In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6 to 8 minutes. Place on paper towel–lined tray to drain.

Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10 to 15 minutes. Peel if desired.

Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese. Spread each top with 1 tbsp (15 mL) of the Garlic Thyme Mayo. Press in panini maker (or broil without top bun) until cheese melts.

Nutritional facts Per serving: about

  • Sodium 856 mg
  • Protein 18 g
  • Calories 543.0
  • Total fat 26 g
  • Potassium 387 mg
  • Cholesterol 69 mg
  • Saturated fat 7 g
  • Total carbohydrate 61 g


  • Iron 27.0
  • Folate 48.0
  • Calcium 27.0
  • Vitamin A 20.0
  • Vitamin C 120.0
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Lunch & Dinner

Eggplant Provolone Panini