Eggplant Provolone Panini

Ingredients:
1 eggplant (about 1 lb), peeled
1/4 tsp salt
1/4 cup all-purpose flour
1 egg, beaten
2/3 cup dry bread crumbs
1/2 cup vegetable oil
1 each green and red pepper, seeded and quartered
4 Ciabatta buns
4 slices provolone cheese (I used havarti instead)

Garlic Thyme Mayo:
1 clove garlic
Pinch salt
1/4 cup light mayonnaise
1 tbsp lemon juice
1/4 tsp minced fresh thyme
Pinch pepper

Cut eggplant into 8 scant 1/2-inch thick slices. Sprinkle with salt. Place in colander, pressing gently. Let stand for 10 minutes. Pat dry with paper towel.

Garlic Thyme Mayo: In bowl, combine minced garlic, salt, mayonnaise, lemon juice, thyme and pepper; set aside.

Dip eggplant into flour, then egg, then bread crumbs. In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6 to 8 minutes. Place on paper towel-lined tray to drain.

Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10 to 15 minutes. Peel if desired.

Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese. Spread each top with 1 tbsp of the Garlic Tyme Mayo. Press in panini maker (or broil without top bun) until cheese melts.