Eggplant Parm Panini

Eggplant Parmesan Paninis
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4 slices artisan bread, such as sourdough or Italian
Olive oil
Sliced mozzarella cheese
Breaded and baked eggplant slices
Prepared marinara sauce
Fresh basil, roughly chopped
Yield: 2 sandwiches
Ingredients:
Directions:
Heat a well-oiled grill pan/panini press over medium-high heat.  Lay out bread slices on a work surface.  Brush one side of each piece of bread lightly with olive oil.  Flip over so non-0iled side is facing up.  On two of the bread slices, layer mozzarella cheese and baked eggplant slices.  Spoon a thin layer of marinara sauce over the eggplant slices and sprinkle generously with chopped basil.  Top with the remaining bread slices, so that the oiled side is facing outward.
Cook the sandwiches on the preheated grill pan until warmed through, so that the bread is nicely browned and cheese is melted.  Serve immediately.
Source: Annie’s Eats, inspired by R Bistro