Eggplant isn’t always everyone’s favorite veggie, but this deliciously roasted eggplant and goat cheese panini will win the hearts of eggplant lovers and non-eggplant lovers alike.

One bite of this crispy rosemary focaccia with the perfect combination of melted cheese and soft eggplant takes the meaning of sandwich to the next level.

Roasted Eggplant and Goat Cheese Panini

  • Prep Time:5 minutes
  • Cook Time:25 minutes
  • Total Time:30 minutes
  • Servings:1-4
  • Easy

    Ingredients

  • 1 eggplant
  • Rosemary foccacia
  • Goat cheese
  • Olive oil/olive oil spray
Photo by Alana Babington
Photo by Alana Babington
  • Step 1

    Set the oven to Bake 350°F. Then, slice the eggplant in 1/4 inch rounds.

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 2

    Lay the eggplant rounds on a baking sheet, drizzle with olive oil, and bake them for 20 minutes.

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 3

    Cut the rosemary focaccia in half (roughly 3/4 inch-thick pieces).

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 4

    Spread goat cheese on one half of the focaccia.

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 5

    Take the eggplant out of the oven.

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 6

    Put four slices of eggplant on the goat cheese, top with arugula if desired, and cover with the other half of focaccia.

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 7

    Place sandwich on a hot, olive oil sprayed pan. Sear one side of the bread, constantly pressing down the bread with a spatula. Flip and sear the next side.

    Photo by Alana Babington
    Photo by Alana Babington
  • Step 8

    Slide the panini onto a plate, slice, and enjoy!

    Photo by Alana Babington
    Photo by Alana Babington