Eggplant Provolone Panini

• 1 eggplant (about 1 lb)
• 14 teaspoon salt
• 14 cup all-purpose flour
• 1 egg, beaten
• 23 cup dry bread, crumbs
• 12 cup vegetable oil
• 1 sweet red pepper, seeded and quartered
• 1 sweet green pepper, seeded and quartered
• 4 soft buns
• 4 slices provolone cheese
• 1 garlic clove
• 1 pinch salt
• 14 cup light mayonnaise
• 1 tablespoon lemon juice
• 14 teaspoon fresh thyme, minced
• 1 pinch ground pepper

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

eggplant, salt, flour, egg, bread, vegetable oil, sweet red pepper, sweet green pepper, buns, provolone cheese, garlic, salt, light mayonnaise, lemon juice, fresh thyme, ground pepper

Taken from www.food.com/recipe/eggplant-provolone-panini-435365 (may not work)