Eggplant Parmesan With Garlic And White Beans

Name: Eggplant Parmesan With Garlic And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350.
2
in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
3
in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
4
lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
5
cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
6
place eggplant and garlic head on baking sheets.
7
cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
8
drain and rinse white beans.
9
in 2 8x11 baking dishes, put a thin layer of tomato sauce.
10
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.
11
put a layer of eggplant rounds on top of the tomato sauce.
12
spread bean/garlic paste evenly on rounds.
13
add half the cheese and a cup of sauce.
14
place the rest of the eggplant in a second layer.
15
add any leftover bread crumbs, sauce and cheese.
16
bake 25 min until cheese is bubbly.

961

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggplants, 4 egg whites, 1/4 teaspoon sea salt (regular can be substituted), 2 cups breadcrumbs, and more.

Yes, Eggplant Parmesan With Garlic And White Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!