Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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1/2 cup extra-virgin olive oil

2 cloves garlic

1 sprig rosemary

1 small-medium firm eggplant, 8 slices 1/2-inch thick

Salt and freshly ground black pepper

8 large pitas or flat breads, halved across

2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)

8 slices prosciutto

1 cup packed baby arugula


  1. Heat grill pan to medium-high.
  2. Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.
  3. Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.
  4. Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.
  5. 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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