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Eggplant Parmesan With Garlic and White Beans

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“Until I tried this recipe I wasn't real fond of eggplant!”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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