Okay folks, it’s time for another helpful kitchen tip. This takes less than 10 minutes from start to finish and will add depth and dimension to many of  your meals, not to mention added deliciousness and vegetable goodness. Eggplant is fantastic when grilled.

Heat your panini press to high heat. While it’s heating up, slice your eggplant into rounds. Lightly coat each side of eggplant with olive oil and season generously with salt and pepper. Place eggplant directly into panini press and close. Grill for 4-5 minutes until gorgeous grill marks are achieved and eggplant is steamy and cooked through. Serve as desired… grilled eggplant parm, an eggplant veggie burger, a big green salad, or chop and add to your pasta sauce or pot of soup… the options are endless.

I know you’re wanting to know what I did with my grilled eggplant – I made this beautiful eggplant parmesan panini. Although a very pretty sandwich, it was also the MESSIEST, OOZIEST, and DRIPPIEST sandwich I’d ever encountered and I wouldn’t recommend you make it unless you’re wanting to play an April Fools joke on someone. It’s one of those recipes that’s only good in theory – too many wet ingredients on one sandwich. Trust me. But, the grilled eggplant in the panini press trick is totally worth it.

What will you make with your grilled eggplant?