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
Set the oven to Bake 350°F. Then, slice the eggplant in 1/4 inch rounds.
Lay the eggplant rounds on a baking sheet, drizzle with olive oil, and bake them for 20 minutes.
Cut the rosemary focaccia in half (roughly 3/4 inch-thick pieces).
Spread goat cheese on one half of the focaccia.
Take the eggplant out of the oven.
Put four slices of eggplant on the goat cheese, top with arugula if desired, and cover with the other half of focaccia.
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.
Slide the panini onto a plate, slice, and enjoy!