Eggplant Parmesan With Garlic and White Beans |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Until I tried this recipe I wasn't real fond of eggplant! Ingredients:
2 large eggplants |
4 egg whites |
1/4 teaspoon sea salt (regular can be substituted) |
2 cups breadcrumbs |
1/3 cup grated parmesan cheese (recommend using a mix of parmesan and romano) |
1 head garlic |
2 minced garlic cloves |
2 teaspoons dried basil |
2 teaspoons olive oil |
4 cups tomato sauce (any brand will due, but i recommend my zesty tomato sauce!) |
1 (14 ounce) can white beans |
1 1/2 cups low fat mozzarella |
Directions:
1. Preheat oven to 350.
2. in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
3. in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
4. lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
5. cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
6. place eggplant and garlic head on baking sheets.
7. cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
8. drain and rinse white beans.
9. in 2 8x11 baking dishes, put a thin layer of tomato sauce.
10. when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
11. put a layer of eggplant rounds on top of the tomato sauce.
12. spread bean/garlic paste evenly on rounds.
13. add half the cheese and a cup of sauce.
14. place the rest of the eggplant in a second layer.
15. add any leftover bread crumbs, sauce and cheese.
16. bake 25 min until cheese is bubbly.
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