Ingredients

• 1 ciabatta
• 2 slices of eggplant
• 30 g gorgonzola cheese
• optionally a slice of pancetta (dried bacon) or Parma ham
• 2 slices of tomato
• 1/2 shallot or young onion

and:

• salt, pepper
• pinch of chili flakes (or a piece of chopped fresh chili)
• dried oregano
• extra virgin olive oil
• a few basil leaves or arugula

Preparation

1. Cut the bread lengthwise in half. Season eggplant with salt, pepper, chili, brush with oil and grill in a grill pan or bake in the oven.
2. On one half of the ciabatta, spread gorgonzola, place grilled eggplant. Add a slice of pan-fried pancetta or Parma ham if using. Place tomato and chopped onion, season with salt, pepper and oregano and pine nuts if using.
3. Fold the sandwich in half and heat in a panini press or - if you don't have a panini press - place in a grill pan (or regular pan), press (e.g. with a pot lid and some extra weight) then heat the sandwich (about 3 minutes on each side - until the sandwich is hot inside and crispy outside).
4. Briefly open the sandwich and add basil or arugula leaves, press again, cut in half and serve.