Ingredients:
2 slices eggplants, about 1/2-3/4-inch thick
3 tablespoons butter
1 tablespoon extra virgin olive oil
1/3 teaspoon garlic powder
1/3 teaspoon dried Italian seasoning
salt and pepper, to taste
1 tablespoon extra virgin olive oil
4 slices pane Italian bread ( or any thick bread of your choice)
1/2 cup fresh basil leaves
1/2 cup arugula leaves
4 -8 slices tomatoes
2 slices provolone cheese
Directions:
Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil and stir in the garlic powder and Italian seasoning.
Brush the eggplant with the butter/oil mixture and sprinkle with salt and pepper.
Grill the eggplant for 3-5 minutes, or until tender, but not mushy, turning once (I used an indoor grill, but you can use a panini grill or frying pan, etc.).
If desired, brush the remaining butter/oil mixture onto the inside slices of the bread.
Stack 2 slice of bread (side with the butter/oil mixture) with the fresh basil, arugula, slices of tomato, provolone cheese and the grilled eggplant.
Top with remaining slices of bread and lightly brush each sandwich with olive oil.
Place on grill for about 1 minute on each side (I had to press a frying pan on top of each sandwich to get the desired panini-effect).
Enjoy!
Servings: 2
Time preparation: 10 min.
Time total: 18 min.