Giuseppe's Best
Natural, vegan and gluten free.


Eggplant Panini with Spicy Pesto

Eggplant Panini with Spicy Pesto  



1 large Eggplant

2 Cups Panko Italian Style Breadcrumbs

1 Cup All Purpose Flour

1 Cup of Unsweetened Almond Milk

Two Slices Whole Grain Bread 

1 tablespoon vegan butter

2 slices vegan provolone cheese

1 tablespoon Pistachio Jalapeno pesto (or sun-dried tomato habanero pesto)


To prepare eggplant: Use a sharp knife to cut top and bottom off the eggplant. Cut eggplant into half inch slices and liberally salt both sides of each slice. Place in strainer for at least a few hours to pull out most of the water in the eggplant. Then pat dry with a paper towel removing the excess salt.


Heat olive oil in large skillet on medium heat. Meanwhile, place flour, almond milk and bread crumbs in 3 separate bowls. Dredge eggplant first in flour, then milk, then breadcrumbs. Place in heated skillet until golden brown, then flip and brown the opposite side. Remove eggplant and place on a plate lined with paper towels to drain off the excess oil.


Wipe remaining oil and loose breadcrumbs out of the skillet and place back onto medium-low heat (less dishes!).  Assemble Panini on bread using 4-5 slices of eggplant, provolone and pesto. Butter the outsides of the Panini and grill each side in the skillet until golden brown.  Enjoy with a side of House Marinara for dipping (optional).  Use leftover fried eggplant slices for wraps, flatbreads or eggplant parm.

MIke Esposito