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Grilled Eggplant Panini with Rosemary-Garlic Aioli

Prep Time30 minutes
Cook Time20 minutes
Servings - 4 persons

Ingredients 

  • 1 eggplant (from the garden)
  • Dashes of salt
  • 1 loaf pugliese bread, sliced ($2.50) I would have used ciabatta, but the loaf at my store had milk, so I opted for the dairy free option!
  • 1 large ripe heirloom tomato (from the garden)
  • 1 zucchini, thinly sliced ($.64) a little less than a lb...on sale this week $.77/lb!
  • 1/4 cup mayo ($.20)
  • 2 Tbsp lemon juice ($.05)
  • 1 tsp olive oil ($.05)
  • 2 garlic cloves, crushed ($.05)
  • Palm full of fresh rosemary (from the garden)
  • Salt/Pepper
  • 4 slices of swiss cheese ($.75)
  • Handful basil leaves (from the garden)
  • 2-3 tsp olive oil, for sauteing ($.10)
  • 2-3 tsp olive oil, for brushing bread before grilling ($.10)
  • 4 corn cobs ($.76) On an unadvertised sale for $.19 an ear!

Instructions

  • Slice eggplant into 1/4 or smaller slices.