Recipe courtesy of Rachael Ray
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2403
- Total Fat
- 108 g
- Saturated Fat
- 25 g
- Carbohydrates
- 271 g
- Dietary Fiber
- 18 g
- Sugar
- 18 g
- Protein
- 89 g
- Cholesterol
- 78 mg
- Sodium
- 5719 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2403
- Total Fat
- 108 g
- Saturated Fat
- 25 g
- Carbohydrates
- 271 g
- Dietary Fiber
- 18 g
- Sugar
- 18 g
- Protein
- 89 g
- Cholesterol
- 78 mg
- Sodium
- 5719 mg
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.
Looking for Something Else?
Related Pages
- Romaine Salad with Blue Cheese Vinaigrette Recipe
- Creamy Blue Cheese Dressing Recipe
- Panini with Prosciutto, Roasted Pepper and...
- Arugula Salad with Pear, Blue Cheese and Apricot...
- Beef Goulash with Blue Cheese Recipe
- Arugula and Romaine Salad with Walnuts and Blue...
- Prosciutto with Pears and Arugula Recipe
- Vegetable and Bean Soup with Pesto
- Sweet and Bitter Greens Salad with Gorgonzola...