Members fell in love with Meez’s take on Eggplant Parmesan, and we’re delighted to share the recipe. Think of this it as a distant cousin of the classic Eggplant Parmesan. It has all the tomatoes, basil and melty cheese of the traditional version, but ours is easier, healthier and tastier.
Ingredients
1 1/2 Lb Eggplant, cut into 1/2″ rounds
Olive Oil
1 Pint Grape Tomatoes
2 1/2 tsp Garlic, minced
3 Tbsp Basil, chopped
8 oz Cannellini Beans, rinsed & drained
2/3 Cup Shredded Mozzarella
1/3 Cup Shreded Parmesan
Balsamic Glaze
– 2 Tbsp Balsamic Vinegar
– 2 Tbsp Brown Sugar
Putting It All Together
Preheat your oven to 425.
Rub both sides of eggplant with olive oil, salt and pepper. Arrange in a single layer on a flat baking sheet and bake in the oven until the edges begin to brown and the center softens, about 20 minutes.
While the eggplant is cooking, heat 2 Tbsps of olive oil in a large skillet over medium-high heat. When it’s nice and hot, add the tomatoes and cook until they turn golden brown in places and a few of them have started to split, about 5 minutes.
Add the minced garlic and basil, and cook until fragrant and garlic starts to turn golden, about 1-2 minutes. While you’re cooking, crush the tomatoes until the mixture looks like a sauce.
Spread the cannellini beans on the bottom of a casserole dish. Arrange the eggplant in a single layer on top and cover with the tomato sauce. Top with the two cheeses and pop the pan into oven.
Bake until the beans sizzle and the cheese starts to brown, about 20-25 minutes.
While the casserole is baking, combine the balsamic vinegar and brown sugar into a small bowl, then set aside. When the casserole comes out of the oven, drizzle the balsamic glaze over top and serve.
That’s it. Enjoy!
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