Eggplant Sandwich with White Bean

Pat Duran


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

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4 servings


10 Min


5 Min




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
english muffins, halved, brushed with herb oil
fresh arugula leaves
4 slice
ripe red tomato

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tags: Quick & Easy, Healthy