Open-Face Eggplant SandwichesΥWith Ricotta and Pickled Onions

Experience the flavors of Tuscany with this refreshing summer panini, featuring tender eggplant, creamy ricotta, crunchy walnuts, and sweet basil. This Italian-inspired sandwich is perfect for a light lunch or dinner.

Ingredients
1/2 small red onion, thinly sliced
Big pinch of sugar
Kosher salt
3 Tbsp. red wine vinegar, divided
1 small eggplant (about 8 oz.), sliced ¼” thick 1½ tsp. extra-virgin olive oil, plus more for brushing
3 Tbsp Freshly ground black
½ cup walnuts
½ cup basil leaves
¾ cup fresh whole-milk ricotta
¼ tsp. honey
1 garlic clove
4 slices Italian Round bread, toasted
Green leaf, red leaf, or romaine lettuce leaves (for serving)

Preparation
Step 1
Preheat oven to 350°. Combine red onion, sugar, a big pinch of salt, 2 Tbsp. vinegar, and 2 Tbsp. hot water in a small bowl. Let sit, tossing occasionally, until you’re ready to assemble sandwiches.

Step 2
Brush eggplant rounds generously with oil on one side. Heat a large skillet, preferably nonstick, over medium-high. Working in batches if needed, cook eggplant in skillet, oil side down, in a single layer, until well browned, about 4 minutes. Brush each round with oil, turn over, and cook until other side is browned and eggplant is tender, about 3 minutes. Transfer to a baking dish or wide shallow bowl.

Step 3
Whisk 1 Tbsp. plus 1½ tsp. oil and remaining 1 Tbsp. red wine vinegar in another small bowl to combine; season with salt and pepper. Pour over eggplant, toss gently to coat, and set aside.

Step 4
Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes. Let cool slightly, then pile on a cutting board along with basil. Add a pinch of salt and finely chop. Transfer to a clean small bowl and add ricotta and honey. Finely grate in garlic and mix well; season with salt and pepper.

Step 5
Spread ricotta mixture over toast. Top with lettuce leaves, pickled onion, and reserved eggplan