Eggplant Sandwich With White Bean And Wisconsin Gorgonzola Spread

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Wisconsin Cheese


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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 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

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