Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Eggplant Sandwich with White Bean and Gorgonzola Spread

Servings: 4


4 slices (1/2-inch thick) eggplant, peeled
Olive oil
1 package (3 ounces) Wisconsin cream cheese
1/3 cup (1 ounce) grated Wisconsin parmesan cheese
1/2 teaspoon minced garlic
1 can (15 ounces) 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

Cooking Directions:

Brush eggplant slices with olive oil; set aside.

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.

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.

Enter the food name below and we'll give you a few ideas.