Eggplant and Provolone Panini

Eggplant and Provolone Panini

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

Marinated eggplant peppered with pieces or arugula and smothered with provolone cheese, makes this a perfect Panini recipe.


  • 8 center slices from a round loaf of Italian bread
  • Olive oil
  • 1/2 pound sliced provolone cheese
  • 4 ounces bottled marinated eggplant, drained well
  • 4 cups baby arugula


  1. Place a large skillet over medium-low to heat.
  2. In the meantime, brush one side of each slice of bread with some olive oil, flip, and then build a sandwich with the cheese, eggplant, arugula and more cheese. Oiled sides of bread should be facing out.
  3. Place the sandwiches into the skillet in batches, topping with another skillet. Use a heavy can to push on the top skillet in order to press down on the sandwich.
  4. Cook each Panini for 3 minutes then flip and cook for another 3 minutes on the other side. Serve hot.


Comments on "Eggplant and Provolone Panini"