Eggplant Sandwich with White Bean and Gorgonzola Spread

Eggplant Sandwich with White Bean and Gorgonzola Spread

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

Brush eggplant slices with olive oil; set aside.


2

Whip cream cheese until smooth; add parmesan and garlic, blending well. Fold in crushed white beans; stir to combine. Gently stir gorgonzola. Blend gorgonzola, parsley and basil into cream cheese mixture; set aside.


3

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.


Ingredients














Cooking Instructions

1

Brush eggplant slices with olive oil; set aside.


2

Whip cream cheese until smooth; add parmesan and garlic, blending well. Fold in crushed white beans; stir to combine. Gently stir gorgonzola. Blend gorgonzola, parsley and basil into cream cheese mixture; set aside.


3

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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