Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula

1. 1

   Heat grill pan to medium-high.

2. 2

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

3. 3

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

4. 4

   Remove from heat.

5. 5

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

6. 6

   Heat a dry skillet over medium heat.

7. 7

   Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets.

8. 8

   When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more.

9. 9

   Repeat process with remaining ingredients and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.