Sprinkle salt on both sides of the eggplant slices and place on paper towels. This will draw out the water. After 15 minutes, pat dry the eggplant. Brush eggplant with 1 tbsp of olive oil and sprinkle both side with herbs, salt and pepper.
On a hot grill pan, add 1 tbsp olive oil. Grill eggplant slices for about 3-4 minutes on each side. Remove from pan.
After the eggplant slices have cooled down a bit spread with Philadelphia.
Layer the veggies, starting with the arugula and ending with the tomato. Place another piece of eggplant on top, Philadelphia side down, and gently press the sandwich together.
Pin the sandwiches together with a rosemary stick and serve immediately.