Eggplant Parmesan Panini

Name: Eggplant Parmesan Panini
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 medium (225 g) medium eggplant, sliced lengthwise into 1/4-inch (6 mm) planks; ½ cup (60 g) all-purpose flour, for dredging; 1 large (50 g) large egg, for egg wash; ¾ cup (75 g) panko breadcrumbs, for coating; ¾ tsp (4 g) kosher salt, divided: 1/2 tsp for salting eggplant, 1/4 tsp for panko mixture; ¼ tsp (½ g) black pepper, for seasoning panko mixture; ¼ cup (60 ml) olive oil, for frying eggplant; ¾ cup (180 ml) marinara sauce, warmed; 8 oz (225 g) fresh or low-moisture mozzarella, sliced about 1/4-inch thick; 2 rolls (115 g) ciabatta rolls, split horizontally; 2 tbsp (20 g) grated Parmesan cheese, finely grated (optional); 4 leaves (3 g) fresh basil leaves, torn (optional); 1 tbsp (15 ml) olive oil, for brushing panini before grilling

From the MyKitchenBank Kitchen

Golden-fried eggplant layered with warm marinara sauce and melted mozzarella, pressed on ciabatta until the bread is crispy and the cheese is oozing. This vegetarian panini captures all the flavors of classic eggplant Parmesan in a handheld form.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 2 panini

Save to My Kitchen Jump to recipe

Ingredients

2 servings

For the Fried Eggplant
1 medium (225 g) medium eggplant, sliced lengthwise into 1/4-inch (6 mm) planks
½ cup (60 g) all-purpose flour, for dredging
1 large (50 g) large egg, for egg wash
¾ cup (75 g) panko breadcrumbs, for coating
¾ tsp (4 g) kosher salt, divided: 1/2 tsp for salting eggplant, 1/4 tsp for panko mixture
¼ tsp (0.5 g) black pepper, for seasoning panko mixture
¼ cup (60 ml) olive oil, for frying eggplant
For Assembly
¾ cup (180 ml) marinara sauce, warmed
8 oz (225 g) fresh or low-moisture mozzarella, sliced about 1/4-inch thick
2 rolls (115 g) ciabatta rolls, split horizontally
2 tbsp (20 g) grated Parmesan cheese, finely grated (optional)
4 leaves (3 g) fresh basil leaves, torn (optional)
1 tbsp (15 ml) olive oil, for brushing panini before grilling

Equipment (8)

Cutting board and sharp knife
Paper towels
Three shallow bowls or plates (for breading station)
Large skillet (10–12 inches / 25–30 cm)
Small saucepan
Panini press or cast-iron skillet (and a weight: another skillet, brick, or canned goods wrapped in foil)
Tongs or slotted spoon
Instant-read thermometer (optional but helpful)

Steps

Before you start

If using a panini press, preheat it to 400°F (200°C) about 15 minutes before you plan to grill
Read through the recipe to understand the timing, especially that eggplant salting and frying happen before assembly
Gather and measure all ingredients before you begin; set up your breading station before salting the eggplant
Use a paper-towel-lined plate for draining fried eggplant and have tongs or a slotted spoon ready

1
Slice and salt eggplant
- Wash the eggplant and pat dry.
- Trim the stem and bottom, then slice the eggplant lengthwise into 1/4-inch (6 mm) thick planks (you should get 8–10 slices).
- Layer the slices on paper towels on a cutting board.
- Sprinkle 1/2 teaspoon kosher salt evenly on both sides of all slices.
- The salt draws out excess moisture, which improves texture and prevents the eggplant from becoming mushy.
- Let sit undisturbed for 10 minutes.
- After 10 minutes, pat the slices completely dry with fresh paper towels, pressing gently to remove as much surface moisture as possible.
+ Show details− Hide details
Tip: Thorough drying after salting is crucial; any remaining surface moisture will cause the eggplant to steam rather than fry, resulting in a soggy rather than crispy texture.
2
Set up breading station
- While the eggplant rests, prepare three shallow bowls for the breading station.
- Place 1/2 cup all-purpose flour in the first bowl.
- In the second bowl, whisk 1 large egg with 1 tablespoon water to create the egg wash, breaking up the yolk until combined.
- In the third bowl, stir together 3/4 cup panko breadcrumbs, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Have a clean, dry plate ready to hold the breaded eggplant slices.
+ Show details− Hide details
Tip: Organize the breading station from left to right (flour, egg, panko) so you can work smoothly without dripping egg on the flour or panko on your hands.
3
Coat eggplant in panko breading
- Working with one eggplant slice at a time, dredge it in the flour, coating both sides and shaking off any excess flour.
- Dip the floured slice into the egg wash, turning to coat both sides thoroughly.
- Finally, place the slice into the panko mixture and press gently on both sides so the breadcrumbs adhere well, creating an even, thick coating.
- Place the breaded slice on the clean plate.
- Repeat with the remaining eggplant slices.
+ Show details− Hide details
Tip: Press the panko firmly into the egg wash so it adheres well; this prevents the coating from falling off into the oil during frying and ensures a crispy, golden exterior.
4
Fry eggplant until golden brownOven 350°F / 175°C
- Heat 1/4 cup olive oil in a large skillet (10–12 inches / 25–30 cm) over medium-high heat until it reaches 350°F (175°C), about 2–3 minutes.
- Test the temperature with an instant-read thermometer or carefully drop a small piece of panko into the oil; it should sizzle immediately.
- Working in batches so the pan is not crowded, carefully lay 2–3 breaded eggplant slices into the hot oil.
- Fry for 3–4 minutes per side until deep golden brown and tender when pierced with a fork.
- Use tongs to flip the slices carefully.
- Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
- Repeat with remaining slices.
+ Show details− Hide details
Ready when: Deep golden-brown color on both sides and tender when pierced with a fork
Tip: Do not crowd the skillet; working in batches keeps the oil temperature stable and results in crispy, golden eggplant rather than greasy, pale slices.
5
Warm marinara sauceOven 160°F / 70°C
- Pour 3/4 cup marinara sauce into a small saucepan and warm it over low heat, stirring occasionally.
- Heat until the sauce reaches about 160°F (71°C), approximately 2–3 minutes.
- You can use a thermometer or watch for the edges to bubble slightly.
- Keep the sauce warm on the lowest heat setting so it stays hot but does not reduce or scorch.
+ Show details− Hide details
Ready when: Sauce is steaming and reaches about 160°F (71°C)
Tip: Keep the heat very low to prevent the sauce from bubbling vigorously, which would cause it to reduce and concentrate, making it overly thick.
6
Layer filling in bread
- Using a serrated knife, carefully slice each ciabatta roll in half horizontally, being careful not to crumble the bread.
- Place the bottom half of the first roll on a clean work surface.
- Spread 3 tablespoons of warm marinara sauce on the bottom half.
- Lay 2–3 fried eggplant slices (about 2 oz total) on top of the sauce, arranging them toward the center.
- Layer 2 oz (about 4–5 slices) of the mozzarella cheese on top.
- If using, add 1–2 torn fresh basil leaves and sprinkle about 1 tablespoon grated Parmesan on top.
- Spread another 2 tablespoons of warm marinara sauce on the inside of the top half of the roll, then place it on top of the filling, sauce-side down.
- Repeat with the second roll and remaining ingredients.
+ Show details− Hide details
Tip: Don't overfill the panini; excess filling will squeeze out when pressed. Keep the eggplant and cheese toward the center of the bread, not right at the edges.
7
Press and grill until cheese meltsOven 400°F / 205°C
- Brush the outside of each panini lightly with 1 tablespoon olive oil, using about 1.5 teaspoons per sandwich and coating all sides evenly.
- If using a panini press, heat it to 400°F (200°C), then carefully place each panini inside and close the lid.
- Grill for 3–4 minutes until the bread is deep golden brown and crispy.
- If using a cast-iron or regular skillet instead, preheat it over medium heat.
- Place a panini in the hot skillet, then immediately weight it down with another skillet, a clean brick, or a few heavy cans wrapped in foil.
- Cook for 3–4 minutes until the bottom is deep golden and crispy, then carefully flip the panini using tongs and grill the other side for 3–4 minutes more.
- The panini is done when the bread is deep golden and crispy on both sides and the cheese inside is completely melted and runny (you can check by carefully inserting a small knife between the bread and filling).
+ Show details− Hide details
Ready when: Bread is deep golden brown and crispy on both sides; cheese inside is fully melted and runs slightly when knife is inserted
Tip: Do not press too hard or too frequently, or the filling will squeeze out the sides; a gentle, steady pressure is ideal. If cheese is not fully melted after 4 minutes, grill for another 1–2 minutes rather than pressing harder.
8
Cool slightly and serve
- Remove each panini from the heat and place on a cutting board.
- Let rest for 1–2 minutes before serving.
- The interior is very hot and can cause burns, so this brief rest allows the panini to cool just enough to eat safely.
- Serve immediately while still hot, with extra warm marinara sauce on the side for dipping if desired.

Good to know

Tips

Pat the eggplant completely dry after salting; any remaining moisture will cause steaming rather than frying, preventing a crispy texture.
Do not crowd the skillet when frying. Working in batches keeps the oil temperature steady and produces consistently golden, crispy results.
If you don't have a panini press, a cast-iron skillet with a weight (another skillet, a brick, or cans) works just as well and produces evenly browned, crispy bread.
Assemble the panini with filling toward the center of the bread so it doesn't squeeze out when the sandwich is pressed; overfilled panini are messy and hard to eat.

Make ahead

Fried eggplant can be prepared up to 1 day ahead. Cool completely, store in an airtight container in the fridge, and reheat in a 350°F (175°C) oven for 5 minutes before assembly. Panini can be partially assembled (sauce and eggplant only, without cheese) up to 4 hours ahead and refrigerated, then topped with cheese and grilled fresh for the best result.

Storage & reheating

Best served immediately while hot. Leftovers can be wrapped in foil and refrigerated for up to 2 days. Reheat in a skillet over medium heat (about 5 minutes per side) or in a 350°F (175°C) oven for 7–10 minutes until heated through and the cheese melts again. The bread will not be quite as crispy as fresh, but the sandwich remains delicious.

Substitutions

medium eggplant → 1 medium zucchini (about 8 oz / 225 g). Use the same slicing, salting, breading, and frying method. Zucchini is milder and cooks slightly faster (about 3 minutes per side); check doneness by piercing with a fork.
fresh or low-moisture mozzarella → Provolone, fresh Italian cheese, or sharp cheddar (8 oz / 225 g), sliced. Any mild, meltable cheese works well. Provolone adds a slightly smoky flavor; cheddar adds more assertiveness. Use the same amount and thickness.
marinara sauce → Pesto sauce or roasted red pepper sauce (3/4 cup / 180 ml). Both provide equally delicious and very different flavor profiles. Use the same amount; adjust salt to taste if using homemade sauce.
ciabatta rolls → Focaccia, ciabatta bread, or Italian hero rolls. Use any sturdy Italian bread that is thick enough to hold the filling without breaking. A good rule of thumb is bread thick enough to slice in half and hold 2–3 oz of eggplant without collapsing.