Eggplant Sandwich with White Bean and Blue Cheese Spread
Other Sandwich Wednesday Posts: Mushroom & Brie Sausage Sandwich; General Tso's Tofu Sub; Poached Egg and Avocado on a Croissant.
Recipe adapted from Eat Wisconsin Cheese.
-4 slices (1/2-inch thick) eggplant, peeled
-1 package (3 ounces) cream cheese
-1/3 cup (1 ounce) grated Wisconsin parmesan cheese
-1/2 teaspoon minced garlic
-1 15-ounce can cannellini drained and crushed
-1 1/2 cups (about 8 ounces) blue cheese
-2 tablespoons chopped fresh dill
-2 tablespoons chopped fresh basil
-4 English muffins, halved, brushed with olive oil
-4 slices tomato
In a medium bowl mash the cream cheese; add parmesan and garlic, stir. Fold in the crushed white beans, blue cheese, basil and dill, stir to combine all ingredients.
In a large skillet, heat two tablespoons of olive oil and brown the eggplant slices. Toast the English muffins until lightly golden; spread each half with about two tablespoons of blue cheese spread. Top each with 1 slice cooked eggplant and tomato slice. Top with other half of English muffins to make a sandwich.
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