Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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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