1. In small saucepan, heat oil over medium heat. Add garlic and cook 2 to3 minutes. Or until garlic browns lightly. Transfer garlic and 2 tablespoons olive oil to food processor fitted with chopping blade; add beans, lemon juice, rosemary, salt, and pepper; Process until smooth. Set bean mixture aside.

2. Heat indoor grill or nonstick grill pan over medium heat. Place eggplant in medium-size bowl. Brush remaining 2 tablespoons garlic-flavored oil over both sides of each eggplant slice, coating evenly. Grease grill top or pan with vegetable oil or no stick cooking spray. Grill eggplant slices3 to 4 minutes on each side or until softened. Return eggplant to bowl after grilling. Grill bread slices just until lightly toasted- about 15 seconds on each side.

3. Reserve 1/4 cup bean mixture. Divide and evenly spread remaining bean mixture among bread slices. Place alternating layers of arugula and eggplant slices on each sandwich. Top each with 1 tablespoon of remaining bean mixture and some onion rings before serving.