Recipe courtesy of Rachael Ray
Episode: Stoup and Sammy
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat grill pan to medium-high.

Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.

Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.

Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.

Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.

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