Eggplant Sandwich with White Bean and Gorgonzola Spread

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. Blend Gorgonzola cheese, parsley and basil into 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 approximately 2 tablespoons of Gorgonzola spread. Top each with 1 slice cooked eggplant, arugula leaves and tomato slice. Top with other half of English muffins to make a sandwich; cut in half before serving.