Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2403
- Total Fat
- 108
- Saturated Fat
- 25
- Carbohydrates
- 271
- Dietary Fiber
- 18
- Sugar
- 18
- Protein
- 89
- Cholesterol
- 78
- Sodium
- 5719
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
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.