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Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula


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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


Servings 4


Step 1

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.


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