Grilled Eggplant & Fontina Panini with Tomato Basil Spread
A crispy, melty sandwich featuring charred eggplant, creamy fontina, and a fresh tomato basil spread on crusty sourdough. This italian-inspired quick meals (vegetarian) ready in about 30 minutes blends medium (1.2 lbs total) eggplant, sourdough bread, thinly sliced fontina cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (1.2 lbs total) eggplant
- 4 slices sourdough bread
- 4 oz, thinly sliced fontina cheese
- 1 large, diced tomato
- 1/4 cup, chopped fresh basil
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high. Slice eggplant into 1/2-inch-thick rounds, brush both sides with 1 tbsp olive oil, and season with garlic powder, salt, and pepper. Grill for 4-5 minutes per side until deeply charred and tender.
- Step 2: In a bowl, combine diced tomato, basil, 1 tbsp olive oil, salt, and pepper. Let sit for 10 minutes to meld flavors.
- Step 3: Assemble sandwiches: Spread tomato mixture on 2 slices of bread. Layer grilled eggplant slices on top, then place fontina cheese on the eggplant. Top with remaining bread slices. Lightly butter the outsides of the bread.
- Step 4: Grill sandwich in a preheated panini press or skillet for 3-4 minutes per side until bread is golden and cheese is melted, pressing gently with a spatula.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Eggplant & Fontina Panini with Tomato Basil Spread take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Eggplant & Fontina Panini with Tomato Basil Spread?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Eggplant & Fontina Panini with Tomato Basil Spread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Eggplant & Fontina Panini with Tomato Basil Spread for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Eggplant & Fontina Panini with Tomato Basil Spread vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to quick meals dish. We make it weekly.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
