Eggplant Parmesan with Garlic and White Beans
Indulge in the comforting flavors of Eggplant Parmesan with Garlic and White Beans, a hearty vegetarian twist on the classic Italian dish. This recipe features layers of tender roasted eggplant, a savory tomato and white bean sauce infused with garlic, oregano, and basil, and a golden, bubbly topping of breadcrumbs, Parmesan, and mozzarella. The creamy white beans add a protein-packed boost, while the fresh parsley garnish provides a burst of freshness. Perfect for family dinners or special occasions, this satisfying casserole is baked to perfection in under an hour and serves six. Whether you're a fan of traditional eggplant Parmesan or looking for a new take on a classic, this dish will quickly become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium (about 1.5 lbs total) Eggplant
- 2 teaspoons (divided) Salt
- 4 tablespoons (divided) Olive oil
- 4 cloves (minced) Garlic
- 1 15-oz can (drained and rinsed) Canned white beans
- 1 28-oz can Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1 cup Breadcrumbs
- 0.75 cup (grated) Parmesan cheese
- 2 cups (shredded) Mozzarella cheese
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1/2-inch-thick rounds. Lay them out on a large baking sheet and sprinkle each side with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Brush both sides of the eggplant rounds with 2 tablespoons of olive oil and arrange them in a single layer on a baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until tender and lightly browned.
While the eggplant roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the drained white beans, crushed tomatoes, oregano, basil, and black pepper. Cook for 10 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat.
In a bowl, mix together the breadcrumbs and grated Parmesan cheese.
To assemble, spoon a layer of the tomato and white bean mixture into a 9x13-inch baking dish. Place a layer of roasted eggplant rounds on top, followed by a sprinkle of the breadcrumb mixture and a handful of shredded mozzarella cheese. Repeat until all ingredients are used, ending with a layer of mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for 5 minutes before serving. Garnish with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 11744 mg | 511% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 89.1 g | 318% | |
| Total Sugars | 95.2 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2946 mg | 227% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 7597 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
