Panini - Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			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 lb wedge 8 slices Cambozola 8 slices prosciutto 1 cup packed baby arugula
			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.