Eggplant Parmesan With Garlic and White Beans

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
  • in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
  • lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
  • cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
  • place eggplant and garlic head on baking sheets.
  • cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
  • drain and rinse white beans.
  • in 2 8x11 baking dishes, put a thin layer of tomato sauce.
  • 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.
  • put a layer of eggplant rounds on top of the tomato sauce.
  • spread bean/garlic paste evenly on rounds.
  • add half the cheese and a cup of sauce.
  • place the rest of the eggplant in a second layer.
  • add any leftover bread crumbs, sauce and cheese.
  • bake 25 min until cheese is bubbly.
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