Eggplant Mozzarella Panini

Eggplant Mozzarella Panini with Fennel Greens

for

with Fennel Greens

Prep Time: 35 mins Calories: (per serving)755

Carbs: 61g Fat: 44g Protein: 30g Sodium: 845mg

Vegetarian

Contains Gluten

Contains Dairy

Customer Favorite!
4.1 of 5 stars

This Isthmus Eats dish will leave you feeling like you are in southern Italy! You will start by broiling fresh eggplant, garlic, and tomatoes. Then, you will use the roasted garlic and tomatoes to make a homemade tomato sauce. Then, you will toss a homemade salad of local mixed greens, fennel, and sunflower seeds with a mustard vinaigrette. Finally, you will assemble the eggplant mozzarella paninis and press them on a hot skillet.

Enjoy, Wisconsinites!

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Adjust oven rack to top position

Preheat oven to low-broiler setting

Wash and dry all produce

Slice eggplant into ½ inch thick slices

Pick basil leaves, then coarsely chop

De-core, then thinly slice fennel

Roast Eggplant

Photo based on 2-serving recipe

Roast Eggplant

Line

large

baking sheet with aluminum foil

Evenly lay eggplant slices, garlic, and tomatoes

Drizzle with

tablespoons olive oil

Tip:If you don't have an oil spray bottle, consider adding one from our marketplace! It's a great tool to use here for evenly coating the eggplant while using a lesser amount.

Season with salt and pepper, as desired

Broil on top rack until eggplant has browned and tomatoes have split open, 5-6 minutes, flipping eggplant halfway through

Make Tomato Sauce

Photo based on 2-serving recipe

Make Tomato Sauce

Transfer roasted tomatoes to small bowl and mash with fork

Mince roasted garlic, then add to bowl

Stir in half of red wine vinegar

Make Salad

Photo based on 2-serving recipe

Make Salad

Whisk remaining vinegar, mustard, and ¼ tsp salt and pepper in separate large bowl

While whisking, slowly add in

tablespoon

olive oil

Toss in mixed greens

Add sliced fennel and sunflower seeds

Finish Panini

Photo based on 2-serving recipe

Finish Panini

When eggplant is done broiling, heat skillet over medium-high heat

Working in batches, make paninis by brushing 2 slices of bread with olive oil (outside part), then assemble panini by adding 2-3 slices mozzarella cheese, tomato sauce, eggplant, and basil

Carefully place panini on skillet (olive oil side down)

Cook until bread is golden brown and cheese has melted, 2-4 minutes per side

Tip:Lay dutch oven or pot over paninis while cooking

Plate

Slice eggplant-mozzarella panini in half

Plate with fennel salad

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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