Eggplant Parmesan Panini

This post was sponsored by Dominex, the Eggplant People. Thanks for supporting brands and foods I use and love.

These eggplant parmesan panini sandwiches are a fast and easy meatless meal for any night of the week. And when you use Dominex Eggplant Cutlets, they come together in minutes.

I rarely make Eggplant Parmesan (or Parmigianino, as they say in Italy) just because it’s so time-consuming. All that slicing, and salting the eggplant to remove the bitterness and water. Then there’s the egg dipping and breading and the frying or baking. And that’s before you even get to the sauce-making part of the recipe. Waaay too much work, but I will be your BFF if you ever want to make it for me 🙂

Thank heavens for Dominex Eggplant Cutlets! They are low in fat (only 2 grams), only 100 calories per serving, vegan, AND – they promise to be ready to eat in just 2 minutes. Sounds too good to be true, right? How good could they be?

Eggplant Parmesan Paninis|Craving Something Healthy

Really REALLY good- I’ve gotta say, I’ll be buying these again, because they were every bit as good as home made, and they really were ready in 2 minutes. No salting, breading, baking. Just heat the frozen cutlets and dig in.

Eggplant Parmesan Panini|Craving Something Healthy

I gave them a quick dip in my fresh tomato garlic sauce, nestled them on slices of naan bread, and layered them with a smear of pesto, a slice of fresh mozzarella, and then it was off to the Panini press.

This is a definite knife and fork and several napkins kind of a Panini. The very best kind. Ciao!


Eggplant Parmesan Panini|Craving Something Healthy

Eggplant Parmesan Panini

A delicious meatless dinner
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 536kcal


  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 15 ounce Crushed Tomatoes with Basil
  • ½ teaspoon kosher salt or to taste
  • 4 slices of Dominex Eggplant Cutlets
  • 4 slices naan bread
  • 4 tablespoons pesto sauce
  • 2 ounces buffalo mozzarella sliced thin


  • Heat olive oil in a medium saucepan over high heat.
  • Add garlic, and stir for about 10 seconds.
  • Reduce heat to low and add tomatoes. Stir to combine, and bring to a simmer.
  • Add salt, and let simmer on low.
  • Heat a panini press to medium-high heat.
  • Heat eggplant cutlets according to package instructions.
  • Remove about ¾ cup of the sauce to a bowl. Dip each slice of eggplant in tomato sauce.
  • Lay 2 eggplant slices over 2 slices of naan bread.
  • Top the eggplant with the sliced cheese (1 ounce per sandwich)
  • Spread pesto over one side of the second slice of naan bread.
  • Top the piece of naan with eggplant with the piece of naan with pesto.
  • Place the sandwiches on a panini press, close the lid and heat for about 3 minutes, or until the cheese is melted and thw bread is golden with grill marks.
  • Serve immediately wIth extra sauce to dip.


Serving: 1g | Calories: 536kcal | Carbohydrates: 54g | Protein: 16g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 1684mg | Potassium: 846mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1918IU | Vitamin C: 22mg | Calcium: 806mg | Iron: 3mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Did you know panini is the plural form of panino?

Eat well!

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