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20 minute dinner recipes

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Grilled Eggplant Panini


From EatingWell:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

4 sandwiches | Active Time: 35 minutes | Total Time: 35 minutes



  1. Preheat grill to medium-high.
  2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
  3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
  4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.


Per serving : 337 Calories; 16 g Fat; 6 g Sat; 6 g Mono; 22 mg Cholesterol; 36 g Carbohydrates; 12 g Protein; 7 g Fiber; 659 mg Sodium; 353 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high fat meat, 1 fat