Grilled Eggplant Panini with Basil Aioli

This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly.




▢ 3/4 cup mayonnaise

▢ 1/3 cup chopped fresh basil

▢ 3 tablespoons grated Parmesan cheese

▢ 2 tablespoons minced fresh chives

▢ 1 tablespoon lemon juice

▢ 2 garlic cloves, minced

▢ 1/2 teaspoon salt

▢ 1/2 teaspoon pepper

▢ 1 large eggplant, cut into 8 slices

▢ 2 large sweet red peppers, cut into large pieces

▢ 2 tablespoons olive oil

▢ 4 ciabatta rolls, split

▢ 8 slices provolone cheese




  1. For aioli, place the first 8 ingredients in a blender; cover and process until smooth.
  2. Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
  3. Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops.
  4. In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.




  • If you want to cook the sandwiches on an outdoor grill, wrap each individually in foil. Cook for 2-3 minutes on each side.
  • Try these sandwiches with large portobello mushrooms instead of sliced eggplant.


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