Rosemary Roasted Eggplant, Prosciutto and Provolone Panini Recipe

Rosemary Roasted Eggplant, Prosciutto and Provolone Panini Recipe

Ingredients

  • 2 small eggplants
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 2 tbsp fresh rosemary, chopped
  • 8 slice hearty bread of your choice
  • 4 tbsp Marinara Sauce
  • 8 slice provolone cheese
  • 4 thin slices prosciutto

Directions

  1. Preheat oven to 450°. Slice eggplants into 1/4” slices.
  2. Coat both sides of eggplant slices with olive oil, salt and fresh rosemary.
  3. Place eggplant slices on a sheet pan and roast for 20 minutes.
  4. Meanwhile, lay out 4 slices of bread and, on top of each slice, spread one tablespoon of Victoria® Marinara Sauce, layer 1 slice of provolone cheese, 4 slices of roasted eggplant, one slice of prosciutto, and a second slice of provolone. Then top with remaining bread slices.
  5. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.