Panini with eggplant

Ingredients:

• 1 not very small firm eggplant, cut into 8 slices 1 cm thick
• 8 large pitas or flatbreads, cut in half
• 300 g (8 slices) blue cheese
• 8 slices prosciutto
• 1/2 cup olive oil
• 2 cloves of garlic
• 1 sprig of rosemary
• Salt and ground black pepper
• 1 cup young arugula shoots (tamp down)

Preparation:

1. Preheat grill to medium-high heat.
   
   In a small skillet over medium heat, heat the olive oil and cook the garlic and rosemary until fragrant, 3 to 4 minutes.
   
   Brush the eggplant with olive oil, season with salt and pepper, and grill for 2-3 minutes on each side until tender. Remove from heat.
2. Fill each tortilla with 2 slices of eggplant, blue cheese, prosciutto, and half the arugula and wrap.
3. Heat a dry frying pan over medium heat.
   
   Take a second skillet that will fit inside the first, and several heavy cans to fill the smaller skillet. When the skillet is hot, add one filled tortilla, place the second skillet on top, add the cans, and cook for one minute. Flip and cook the other side for another minute.
   
   Repeat with the remaining ingredients and flatbreads and serve. panini to the table with pickled beets from the side.