Classic pasta alla norma is a dish that’s better than the sum of its parts. Eggplant, tomato, salty cheese, basil, and oregano may seem like a simple ingredient list, but combined, they make for a bright, herbaceous, and summery pasta dinner. Here the same heavy hitters feature on a sandwich rather than in a bowl: between halves of ciabatta you’ll press under a heavy pot to make a crisp panini.
In this recipe, the only two steps to complete before you start building your sandwich are making the amped-up mayonnaise and frying off the eggplant. For the former, you’ll mix grated garlic, fresh oregano, chopped capers, and red pepper flakes into store-bought mayo for a flavor-packed spread you’ll want on both sides of the bread.
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Ingredients
4 servings
½
cup mayonnaise
2
garlic cloves, finely grated
2
Tbsp. finely chopped capers
2
tsp. finely chopped oregano
¼
tsp. crushed red pepper flakes
Kosher salt, freshly ground pepper
1
medium eggplant, sliced crosswise ¼” thick
2
Tbsp. all-purpose flour
¼
cup (or more) extra-virgin olive oil
4
ciabatta rolls, split
2
oz. Parmesan, finely grated (about 1 cup)
3
medium tomatoes, sliced
8
oz. fresh mozzarella, thinly sliced
12
large basil leaves
Preparation
Step 1
Mix ½ cup mayonnaise, 2 garlic cloves, finely grated, 2 Tbsp. finely chopped capers, 2 tsp. finely chopped oregano, ¼ tsp. crushed red pepper flakes, and a pinch of kosher salt in a small bowl; season with lots of freshly ground black pepper. Set seasoned mayonnaise aside.
Step 2
Toss 1 medium eggplant, sliced crosswise ¼” thick, and 2 Tbsp. all-purpose flour in a medium bowl. Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Working in batches and adding more oil between batches as needed, cook eggplant slices in a single layer, turning halfway through and reducing heat if browning too quickly, until well-browned and crisp, about 5 minutes. Transfer eggplant to a plate or baking sheet and immediately sprinkle with salt. Wipe out pan and reserve.
Step 3
Spread reserved seasoned mayonnaise over cut sides of 4 ciabatta rolls, split, then sprinkle 2 oz. Parmesan, finely grated (about 1 cup), over. Layer eggplant, then 3 medium tomatoes, sliced, 8 oz. fresh mozzarella, thinly sliced, and 12 large basil leaves on top. Close up sandwiches.
Step 4
Heat reserved pan over medium. Working in batches if needed,
arrange sandwiches in pan and top with a cast-iron skillet or heavy pot to press. Cook
until bread is toasted underneath, about 2 minutes. Remove skillet; turn sandwiches
over. Return skillet; cook until brown on other side and cheese is slightly melted,
about 2 minutes. Slice in half to serve.
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