Name: Roasted Eggplant and Mozzarella Panini
Total time: 55 min
Cuisine: ItalianEurope
Ingredients: 1 pound eggplant , sliced into ½-inch-thick rounds; 10 ounces grape tomatoes; 2 garlic cloves , peeled; 5 tablespoons extra-virgin olive oil; 1 teaspoon table salt , divided; 1/2 teaspoon pepper , divided; 1 tablespoon red wine vinegar; 8 (½-inch-thick) slices crusty bread; 6 ounces mozzarella cheese , shredded (1½ cups); 1/2 cup coarsely chopped fresh basil

Why This Recipe Works

With such a simple ingredient list, this classic Italian sandwich should be easy to make. But minimizing greasiness and maximizing flavor required some experimentation. To cut back on the greasiness, we chose to broil the eggplant instead of pan-frying it. Traditionally, the eggplant is layered with fresh tomatoes, mozzarella, and basil. But since we were already broiling the eggplant, we opted to broil the tomatoes as well, along with some garlic, deepening and rounding out their flavors. Once the tomatoes were nicely charred and had split open, we mashed them together with the roasted garlic and some red wine vinegar to make a chunky, bright tomato sauce. We layered the broiled eggplant with the tomato sauce, shredded mozzarella, and chopped fresh basil to make a bold, balanced eggplant panini that's even better than the classic.

Instructions

Adjust 1 oven rack 4 inches from broiler element and second rack to middle position, and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Spread eggplant, tomatoes, and garlic evenly over baking sheet and drizzle with 3 tablespoons oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Broil until vegetables are browned and tomatoes have split open, 8 to 10 minutes, flipping eggplant once during broiling.

Transfer tomatoes to small bowl and mash with fork. Mince roasted garlic and stir into tomatoes. Stir in vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.

Reduce oven temperature to 200 degrees. Set wire rack in clean rimmed baking sheet. Brush remaining 2 tablespoons oil evenly over 1 side of each slice of bread. Assemble 4 sandwiches by layering ingredients as follows between prepared bread (with oiled sides outside sandwich): half of mozzarella, tomato sauce, eggplant, basil, and remaining mozzarella. Press gently on sandwiches to set.

Heat 12-inch nonstick grill pan over medium heat for 1 minute. Place 2 sandwiches in pan, place Dutch oven on top, and cook until bread is golden and crisp on first side, about 4 minutes. Flip sandwiches, replace Dutch oven, and cook until second side is crisp and cheese is melted, about 4 minutes.

Transfer sandwiches to prepared wire rack and keep warm in oven. Wipe out grill pan with paper towels and cook remaining 2 sandwiches. Serve.