A delightful twist on the classic panini, featuring grilled eggplant, fresh spinach, and melted provolone cheese.
Preheat your grill to medium-high heat.
Ensure the grill is clean and preheated for even cooking.
Slice the eggplant into even rounds and brush both sides with olive oil.
Cut the slices evenly to ensure they cook uniformly.
Grill the eggplant slices for about 4 minutes on each side until tender and slightly charred.
Avoid overcooking to maintain a firm texture.
Brush one side of each bread slice with olive oil.
Use a light hand to avoid making the bread too oily.
Assemble the paninis by layering grilled eggplant, spinach, and provolone cheese on the un-oiled side of 4 bread slices. Top with the remaining bread slices, oiled side up.
Press gently to keep the ingredients in place.
Place the paninis on the grill and cook for 3-4 minutes until the bread is crispy and the cheese is melted.
Check frequently to avoid burning the bread.
Cut the paninis diagonally and serve warm.
Serve with a side of salad or soup for a complete meal.
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