RECIPE DEVELOPED FOR MUTTI POMODORO USA
This Panini is a bite of joy that will fill your mouth with a burst of flavors and texture. It is the ultimate panini to make this summer. In one bite you will taste the crunchy bread, the sweet and velvety caramelized tomato sauce, the crispy fried eggplant, and the gooey mildness of the provolone cheese! A true symphony of tastes that will make everyone asking you for more!
I developed this recipe for Mutti Pomodoro, and I must confess that it is the only brand my family has used for years, and I continue the same tradition. In every country I have lived in, I have always made sure I found Mutti because it’s made with tomatoes and Mediterranean sea salt and contains no sugar or additives. Not only is it a genuine product, but it is also completely in line with my philosophy of cooking with simple, quality ingredients.
Why you will love this recipe
– This Caramelized Tomato Panini is delicious and tasty, ready in 30 minutes!
– Your kids will love it and it is packed with vegetables!
– It is a wonderful treat perfect for the summer season!
Ingredients
Onions: one sweet onion will be enough to prepare the base for a delicious caramelized tomato sauce.
Sugar: only 1 teaspoon of raw brown sugar will aid the onion to caramelize.
Tomato sauce: for this recipe, I used 2 Mutti Essentials products: Mutti Crushed Tomatoes, or Polpa, and the Mutti Double Concentrated Tomato Paste, or Concentrato di Pomodoro. Mutti Crushed Tomatoes are great for summer recipes that do not require a long cooking time, they have a vibrant red color and they are very versatile. The Double Concentrated is very rich and will intensify the flavor of this recipe, adding a bit of umami taste.
Extra Virgin Olive Oil: a good quality olive oil is essential to make this simple sauce a delicious one that taste like Italy.
Eggplant: Eggplant is in season now and their meatiness pairs perfectly with the caramelized tomato sauce. I breaded them and fried them, in the same way, I do when I cook Pan Fried Chicken Breast. So you will need some flour, breadcrumbs and eggs too.
Ciabatta Bread: this is the classic Italian bread to use while making panini, crusty outside, airy inside is perfect for this sandwich.
Provolone cheese: I like using provolone because it melts easily and it has a mild taste, that contrast the sweetness of the caramelized tomato sauce.
Basil: to bring out more freshness and because it is the best friend of this summer recipe!
How to make Caramelized Tomato, Eggplant and Provolone Panini
🍅 𝗦𝘁𝗲𝗽 1: Make the tomato sauce: Add 2 tbsp of EVOO to a pot, add the onions and 1 tsp sugar. Continue by adding 1 can of crushed tomatoes and let it cook at medium temperature for about 15-20 minutes. Add 1 tbsp of double concentrated tomato paste and cook 5 more minutes. Switch it off, add some salt and basil, cover with a lid and let it rest.
🍅 𝗦𝘁𝗲𝗽 2: 𝗳𝗿𝘆 𝘁𝗵𝗲 𝗲𝗴𝗴𝗽𝗹𝗮𝗻𝘁𝘀 𝘀𝗹𝗶𝗰𝗲𝘀.
Slice the eggplants horizontally about 1/4 inch thickness. Coat them in flour, then in the egg wash and dredge them in breadcrumbs. Fry them at LOW TEMPERATURE in 2 tbsp of butter and 4 tbsp of olive oil. Remove them when golden brown, drain them on kitchen paper. Sprinkle with salt. Start heating your panini press.
🍅 𝗦𝘁𝗲𝗽 3: 𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝗲 𝘁𝗵𝗲 𝗣𝗮𝗻𝗶𝗻𝗶.
Cut a ciabatta bread roll in half, spread a generous dollop of tomato sauce on the bottom, add 1 slice of provolone, add 1 fried eggplant, continue with one more slice of provolone cheese, add more tomato sauce, add 1 leaf of basil. Cover with the remaining half of the ciabatta.
🍅 𝗦𝘁𝗲𝗽 4: 𝗚𝗿𝗶𝗹𝗹 𝘆𝗼𝘂𝗿 𝗣𝗮𝗻𝗶𝗻i Grill the panini until the cheese has melted and grill marks are on top. Serve and enjoy!
Serve it and MANGIA!
MORE DELICIOUS RECIPES FOR YOU
How to serve Caramelized Tomato, Eggplant and Provolone Panini
This panini is great as a snack, or as a treat accompanied by a drink.
You can also serve it as lunch accompanied by a side green salad.
Storing suggestions
You can definitely store the extra tomato sauce for 3 days in the refrigerator in an airtight container. You can use the sauce over a bruschetta, on top of grilled vegetables or chicken.
Fried eggplant and panini instead cannot be stored. It is better that you consume the panini immediately to enjoy it in its entire deliciousness!
Ingredients
For the Tomato Sauce
- 2 tbsp olive oil extra virgin
- 3/4 cup onion finely chopped
- 1 tsp sugar brown, raw
- 1 can crushed tomatoes Mutti Polpa
- 1 tsp tomato paste Mutti double concentrated
- 1 sprig basil whole
For the Fried Eggplant
- 4 slices eggplant 1/4 inch thick
- 1/2 cup breadcrumbs plain
- 1/2 cup flour 00
- 1 unit egg
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 tsp salt
For the Panini
- 1/2 pound bread Ciabatta rolls
- 1/4 pound provolone cheese sliced
- 4 leaves basil
Instructions
Step 1: make the caramelized tomato sauce
- Add 2 tbsp of extra virgin olive oil to a pot and when the oil shimmers add the chopped onions and one tablespoon of sugar to help the onions caramelizing.
- Add 1 can of chopped tomatoes and let it cook at medium temperature for about 15 minutes. Add 1 tbsp of concentrated tomato paste and cook 5 more minutes. Switch it off, add some salt and basil, cover with a lid and let it rest.
Step 2: fry the eggplants slices
- While the tomato sauce is cooking, slice the eggplants horizontally about 1/4 inch thickness.
- Coat them in flour, then in the egg wash and dredge them in breadcrumbs. Shallow fry them at LOW TEMPERATURE in 2 tbsp of butter and 4 tbsp of olive oil.
- Remove them when they are golden brown and drain them on kitchen paper. Sprinkle with some salt. Start heating your panini press.
Step 3: Assemble the Panini
- Cut a ciabatta bread roll in half, spread a generous dollop of tomato sauce on the bottom, add 1 slice of provolone cheese, add 1 fried eggplant, continue with one more slice of provolone cheese, add more tomato sauce and some basil leaves, cover with the remaining half of the ciabatta.
Step 4: Grill your Panini
- Grill the panini until the cheese has melted and nice grill marks are on top.Serve and enjoy!
Nutrition
Gustoso saporito e leggero.TOP!