- Preheat a panini press or grill pan.
- Cut 1 large eggplant into 1/4-inch thick slices and drain 1 can of artichoke hearts.
- In a small bowl, mix together 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of dried basil, and a pinch of salt and pepper.
- Brush the mixture onto the eggplant slices and grill for 3-4 minutes on each side, until they are tender and have grill marks.
- Assemble the panini by layering the grilled eggplant, artichoke hearts, and 2 slices of mozzarella cheese between two slices of bread.
- Grill the panini for 2-3 minutes, until the cheese is melted and the bread is crispy.
- Serve hot and enjoy your delicious grilled eggplant and artichoke panini!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.