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Caramelized Tomato, Eggplant and Provolone Panini

Caramelized Tomato, Eggplant and Provolone Panini

This Panini will fill your mouth with a burst of flavors and texture. In one bite you will taste the crunchy bread, the sweet and velvety caramelized tomato sauce, the crispy fried eggplant, and the gooey mildness of the provolone cheese!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: Italian
Diet: Vegetarian
Keyword: Italian Panini, Panini, Panini Sandwich, Quick Recipe, Sandwich, Summer Recipe
Difficulty: Beginner
Servings: 4
Calories: 583kcal

Ingredients

For the Tomato Sauce

  • 2 tbsp olive oil extra virgin
  • 3/4 cup onion finely chopped
  • 1 tsp sugar brown, raw
  • 1 can crushed tomatoes Mutti Polpa
  • 1 tsp tomato paste Mutti double concentrated
  • 1 sprig basil whole

For the Fried Eggplant

  • 4 slices eggplant 1/4 inch thick
  • 1/2 cup breadcrumbs plain
  • 1/2 cup flour 00
  • 1 unit egg
  • 2 tbsp butter
  • 2 tbsp olive oil extra virgin
  • 1 tsp salt

For the Panini

  • 1/2 pound bread Ciabatta rolls
  • 1/4 pound provolone cheese sliced
  • 4 leaves basil

Instructions

Step 1: make the caramelized tomato sauce

  • Add 2 tbsp of extra virgin olive oil to a pot and when the oil shimmers add the chopped onions and one tablespoon of sugar to help the onions caramelizing.
  • Add 1 can of chopped tomatoes and let it cook at medium temperature for about 15 minutes. Add 1 tbsp of concentrated tomato paste and cook 5 more minutes. Switch it off, add some salt and basil, cover with a lid and let it rest.

Step 2: fry the eggplants slices

  • While the tomato sauce is cooking, slice the eggplants horizontally about 1/4 inch thickness.
  • Coat them in flour, then in the egg wash and dredge them in breadcrumbs. Shallow fry them at LOW TEMPERATURE in 2 tbsp of butter and 4 tbsp of olive oil.
  • Remove them when they are golden brown and drain them on kitchen paper. Sprinkle with some salt. Start heating your panini press.

Step 3: Assemble the Panini

  • Cut a ciabatta bread roll in half, spread a generous dollop of tomato sauce on the bottom, add 1 slice of provolone cheese, add 1 fried eggplant, continue with one more slice of provolone cheese, add more tomato sauce and some basil leaves, cover with the remaining half of the ciabatta.

Step 4: Grill your Panini

  • Grill the panini until the cheese has melted and nice grill marks are on top.
    Serve and enjoy!
     

Nutrition

Calories: 583kcal | Carbohydrates: 61g | Protein: 18g | Fat: 30g | Sodium: 1434mg | Potassium: 539mg | Fiber: 6g | Sugar: 11g | Vitamin A: 635IU | Vitamin C: 13mg | Calcium: 367mg | Iron: 5mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!