1 hr 10 mins
Until I tried this recipe I wasn't real fond of eggplant!
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Units: US | Metric
- 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
- 1Preheat oven to 350.
- 2in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
- 3in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
- 4lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
- 5cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
- 6place eggplant and garlic head on baking sheets.
- 7cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
- 8drain and rinse white beans.
- 9in 2 8x11 baking dishes, put a thin layer of tomato sauce.
- 10when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
- 11put a layer of eggplant rounds on top of the tomato sauce.
- 12spread bean/garlic paste evenly on rounds.
- 13add half the cheese and a cup of sauce.
- 14place the rest of the eggplant in a second layer.
- 15add any leftover bread crumbs, sauce and cheese.
- 16bake 25 min until cheese is bubbly.
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Nutritional Facts for Eggplant Parmesan With Garlic and White Beans
Serving Size: 1 (366 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 274.6
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 1.3 g
- Cholesterol 3.6 mg
- Sodium 1010.0 mg
- Total Carbohydrate 47.4 g
- Dietary Fiber 10.3 g
- Sugars 10.4 g
- Protein 14.1 g
The following items or measurements are not included:
low fat mozzarella