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Rosemary Roasted Eggplant, Prosciutto and Provolone Panini

  • Cook Time: 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 2 small eggplants
  • 2 tbsp. olive oil
  • 1 tbsp. salt
  • 2 tbsp. fresh rosemary, chopped
  • 8 slices hearty bread of your choice
  • 4 tbsp. Marinara Sauce
  • 8 slices provolone cheese
  • 4 thin slices prosciutto


  1. Preheat oven to 450°. Slice eggplants into 1/4” slices.
  2. Coat both sides of eggplant slices with olive oil, salt and fresh rosemary.
  3. Place eggplant slices on a sheet pan and roast for 20 minutes.
  4. Meanwhile, lay out 4 slices of bread and, on top of each slice, spread one tablespoon of Victoria® Marinara Sauce, layer 1 slice of provolone cheese, 4 slices of roasted eggplant, one slice of prosciutto, and a second slice of provolone. Then top with remaining bread slices.
  5. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.