Ingredients Jump to Instructions ↓

  1. 4 slices (1/2-inch thick) eggplant, peeled Olive oil

  2. 1 (3-ounce) package Wisconsin Cream Cheese

  3. 1/3 cup (1 ounce) grated Wisconsin Parmesan cheese

  4. 1/2 teaspoon minced garlic

  5. 1 (15-ounce) can cannellini or other white beans, drained, rinsed and crushed

  6. 1 1/2 cups (about 8 ounces) Wisconsin Gorgonzola cheese

  7. 2 tablespoons chopped fresh parsley

  8. 2 tablespoons chopped fresh basil Peanut or olive oil

  9. 4 English muffins, halved, brushed with herb oil Fresh arugula leaves

  10. 4 slices tomato

Instructions Jump to Ingredients ↑

  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. 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.


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