Eggplant Parmesan With Garlic And White Beans Recipes

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GRANDMA'S BAKED EGGPLANT PARMESAN



Grandma's Baked Eggplant Parmesan image

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 55m

Number Of Ingredients 9

3 tablespoons melted butter
½ cup Corn Flakes cereal crumbs
¼ cup grated Parmesan cheese
½ teaspoon salt
Dash of pepper
1 small eggplant
1 egg, beaten
1 cup marinara sauce
2 ounces (½ cup) shredded mozzarella cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • Pour melted butter into an 11 x 7-inch baking dish. Set aside.
  • Place egg in a shallow dish. Set aside.
  • In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
  • Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
  • Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
  • Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g

EGGPLANT PARMESAN WITH GARLIC AND WHITE BEANS



Eggplant Parmesan With Garlic and White Beans image

Make and share this Eggplant Parmesan With Garlic and White Beans recipe from Food.com.

Provided by worldwanderer.sarah

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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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