Eggplant and White Bean Casserole
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Ingredients
- 2 1/2 Tbsp olive oil
- 1/4 cup onion trimmed and diced
- 1 clove garlic peeled and minced
- 1/4 tsp dried rubbed sage
- 1/4 tsp dried thyme
- 1 tsp ground black pepper
- 2 ea dried bay leaves
- 1/2 cup panko bread crumbs
- 2 lb fresh eggplant trimmed and diced
- 4 cups no salt added canned diced tomatoes in juice about 32 ounces
- 2 15-oz cans great northern or other white beans rinsed and drained
Instructions
- Preheat oven to 375 F.
- In stockpot over medium-high heat, heat oil. Add onion, garlic, sage, thyme, pepper, and bay leaves. Cook until onion is tender, 5 to 7 minutes.
- Add eggplant. Stir, cover and reduce heat to medium. Cook 10 minutes.
- Add tomato. Bring to a boil. Reduce heat. Cook until eggplant is tender, 4 to 5 minutes more. Discard bay leaves.
- Add beans. Mix well.
- Add eggplant-bean mixture to flat casserole coated with cooking spray. Top with bread crumbs and bake until hot and bubbly, 20 to 25 minutes. Serve hot.
Nutrition
Calories: 230kcalCarbohydrates: 38gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 135mgFiber: 10gSugar: 8g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.