Ingredients:

  • 2 large Eggplants (Aubergines), about 1.3 lbs (600g)
  • 1 tablespoon Kosher Salt or Coarse Sea Salt (for drawing out moisture)
  • 2 tablespoons Extra Virgin Olive Oil, plus more for grilling
  • 1/2 teaspoon Black Pepper
  • 4 sturdy Ciabatta Rolls or 1 small Sourdough Baguette, cut into four portions
  • 1/2 cup good quality Basil Pesto (homemade or shop-bought)
  • 8 ounces fresh Low-Moisture Mozzarella Cheese, sliced into 1/4-inch thick rounds
  • 1/4 cup Jarred Roasted Red Peppers, drained and sliced (optional, but highly recommended)
  • 2 tablespoons freshly grated Parmesan or Grana Padano
  • 2 tablespoons Unsalted Butter, melted (for brushing the exterior of the bread)

Instructions:

  1. Slice and Salt the Eggplant: Trim the ends off the eggplants. Slice them crosswise or lengthwise into 1/2-inch (1.2 cm) thick rounds or strips. Lay them on a cooling rack or kitchen paper and sprinkle generously with the 1 tablespoon of Kosher Salt.
  2. Drain (The Crucial Wait): Allow the eggplant to sit for 30 minutes. You will see beads of moisture form on the surface. Pat the slices dry thoroughly with a clean kitchen towel or paper towels.
  3. Season and Roast: Preheat the oven to 400°F (200°C). Toss the dried eggplant slices with 2 tablespoons of Olive Oil and Black Pepper. Spread them in a single layer on a parchment-lined baking sheet.
  4. Cook Until Tender: Roast for 18–22 minutes, flipping halfway through, until the slices are tender, golden brown, and slightly caramelised. Remove and set aside.
  5. Prepare the Bread: Slice the ciabatta rolls horizontally. Brush the inside cut surface of both the top and bottom halves generously with basil pesto.
  6. Layer the Ingredients: On the bottom half of the bread, layer the ingredients in this specific order: a thin layer of mozzarella (to prevent sogginess), roasted eggplant slices, roasted red peppers (if using), a sprinkle of grated Parmesan, and the remaining mozzarella slices.
  7. Close and Butter: Place the top bun onto the filling. Brush the entire exterior (top and bottom) of the assembled panini generously with the melted butter or a little extra olive oil.
  8. Preheat the Press: Heat your panini press (or grill pan) to medium-high heat.
  9. Grill: Place the paninis onto the press. If using a skillet, place the panini in the pan and immediately place a heavy weight on top to press it flat.
  10. Cook to Golden Perfection: Grill for 5–7 minutes, or until the cheese is fully melted and oozy, and the exterior of the bread is deeply golden brown and crisp.
  11. Serve: Remove the panini from the press, let it rest for 1 minute (to prevent molten cheese accidents), slice diagonally, and serve immediately.