Ratatouille-Ish Eggplant Panini with Herb Aioli Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 Sandwiches
Ingredients
  • 1 large eggplant, sliced into ¼-inch rounds
  • 1 large zucchini, thinly sliced
  • 1 bell pepper, sliced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh thyme leaves, divided
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon pepper, plus more to taste
  • ½ cup mayonnaise
  • Juice from ½ lemon
  • 1 clove garlic, grated
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped basil
  • 2 tablespoons chopped parsley
  • 8 slices sourdough bread
  • 1 yellow onion, sliced
  • 8 ounces mozzarella, sliced
  • 2 roma tomatoes, sliced
Directions
  1. Preheat the oven to 450 F. Line a baking sheet with parchment.
  2. Add eggplant, zucchini, and bell pepper to the sheet tray. Coat with olive oil, then season with 2 tablespoons fresh thyme, 1 tablespoon salt, and 1 tablespoon pepper.
  3. Roast the vegetables for 20 minutes, flipping halfway through. Once soft, remove from the oven.
  4. In the meantime, whisk together the mayonnaise, lemon juice, garlic, 1 tablespoon thyme, chives, basil, and parsley until smooth. Season to taste with salt and pepper.
  5. To build the paninis, layer the peppers on a piece of sourdough. Add the eggplant, then the onion, zucchini, cheese, tomato, and a spoonful of aioli. Top with a second piece of bread.
  6. Press the panini between a panini press until bread is golden brown and cheese is melted, about 5 minutes.
  7. Remove from the panini press and cut in half to serve.