Eggplant Provolone Panini

Directions

1. 1
   Cut eggplant into 8 scant 1/2-inch thick slices.
2. 2
   Sprinkle with salt.
3. 3
   Place in colander, pressing gently with plate.
4. 4
   Let stand for 10 minutes.
5. 5
   Pat dry with paper towel.
6. 6
   GARLIC THYME MAYO: Meanwhile, finely mince garlic with salt.
7. 7
   In bowl, combine garlic mixture, mayonnaise, lemon juice, thyme and pepper; set aside.
8. 8
   Dip eggplant into flour, then egg, then breadcrumbs.
9. 9
   In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6-8 minutes.
10. 10
    Place on paper towel - lined tray to drain.
11. 11
    Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10-15 minutes.
12. 12
    Peel if desired.
13. 13
    Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese.
14. 14
    Spread each top with 1 tablespoons of the Garlic Thyme Mayo.
15. 15
    Press in panini maker (or broil without top bun) until cheese melts.