4 slices (1/2-inch thick) eggplant, peeled
1 package (3 ounces) Wisconsin cream cheese
1/3 cup (1 ounce) grated Wisconsin parmesan cheese
1/2 teaspoon minced garlic
1 15-ounce can cannellini or other white beans, drained and crushed
1 1/2 cups (about 8 ounces) Wisconsin gorgonzola cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Peanut or olive oil
4 English muffins, halved, brushed with herb oil
Fresh arugula leaves
4 slices tomato
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. Blend gorgonzola, 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.