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eggplant sandwich with white bean

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This sandwich from Wisconsin Cheese recipes is made with a wonderful creamy Gorgonzola spread on English muffins..

(2 ratings)
yield 4 servings
prep time 10 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For eggplant sandwich with white bean

  • 4 slice
    1/2-inch thick, eggplant, peeled
  • olive oil
  • 3 oz
    pkg. cream cheese, softened
  • 1/3 c
    grated parmesan cheese
  • 1/2 tsp
    minced garlic
  • 15 oz
    can cannellini or other white beans, drained and crushed
  • 1 1/2 c
    gorgonzola cheese
  • 2 Tbsp
    chopped fresh parsley
  • 2 Tbsp
    chopped fresh basil
  • peanut or olive oil
  • 4
    english muffins, halved, brushed with herb oil
  • fresh arugula leaves
  • 4 slice
    ripe red tomato

How To Make eggplant sandwich with white bean

  • 1
    Brush eggplant slices with olive oil;set aside. Whip cream cheese until smooth; add Parmesan cheese and garlic, blending well. Fold in crushed white beans; stir to combine. Gently stir Gorgonzola cheese and blend it with parsley, basil and cream cheese mixture; set aside. In a large skillet, brown eggplant slices in a small amount of peanut or olive oil. Broil or toast English muffins until lightly golden, spread each half with about 2 Tablespoons of The Gorgonzola spread. Top each with 1 slice cooked eggplant, arugula leaves and tomato slice. Top with other half of muffins to make a sandwich; cut in half before serving.
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