1Brush 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.