Pepperoni, roasted eggplant and pesto Panini

Ready in 15 minutes, this pepperoni panini topped with roasted eggplant, pesto and mozzarella cheese is simply divine.


4 servings


5 minutes


10 minutes



  • 1 pouch (250 g) of Fantino&Mondello sliced Original Dry Pepperoni
  • 4 paninis, ciabatta or Kaiser style breads.
  • 1 eggplant (about 8 thin slices)
  • 60 ml (2 tbsp) ready-made mayonnaise
  • 200 g (180 ml) sliced Mozzarella cheese
  • 30 ml (2 tbsp) basil pesto
  • 1 tomato, in slices (optional)
  • 60 ml (4 tbsp) olive oil
  • Salt and pepper to taste


  1. Thinly slice eggplant lengthwise. Place slices on a baking sheet, seasoning them with olive oil, salt and pepper. Cook in oven at 400 °F for about 10 minutes, or until golden brown.
  2. In a small bowl, mix mayonnaise and pesto, then spread onto each piece of bread.
  3. Place the complete pouch of sliced pepperoni on all four bottom halves of the buns. Add the warm eggplant slices, and Mozzarella cheese.
  4. This Panini style sandwich can be served cold, or grilled by setting your oven on “broil” until cheese is melted.


For a bolder taste, try our recipe with our Spicy Sliced Pepperoni!

Want to maximize your leftovers? For an even more gourmet style sandwich, add some hummus spread, roasted peppers, Dijon mustard or olives!

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