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

Instructions

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.