Eggplant Sandwich With White Bean Recipes

EGGPLANT PARMESAN WITH GARLIC AND WHITE BEANS

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.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)

Steps:

• Preheat the oven to 450 degrees F and place an oven rack in the middle.
• Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
• Roast for 20 to 25 minutes until golden brown.
• Set aside to cool.
• In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Pulse until the mixture until coarsely chopped.
• With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
• Season with salt and pepper, to taste.
• Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

EGGPLANT SANDWICH WITH WHITE BEAN

Steps:

• 1. Brush eggplant slices with olive oil;set aside. Whip cream cheese until smooth; add Parmesan cheese and garlic, blending well. Fold in crushed white beans; stir to combine. Gently stir Gorgonzola cheese and blend it with parsley, basil and cream cheese mixture; set aside. In a large skillet, brown eggplant slices in a small amount of peanut or olive oil. Broil or toast English muffins until lightly golden, spread each half with about 2 Tablespoons of The Gorgonzola spread. Top each with 1 slice cooked eggplant, arugula leaves and tomato slice. Top with other half of muffins to make a sandwich; cut in half before serving.