Happy Sandwich Wednesday! We got quite a bit of produce from one of Dave's friends. After a day of canning and freezing what we could, I found this recipe to use the eggplant and tomato. We already had all of the other ingredients.
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.