eggplant and bean casserole
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.
eggplant and bean casserole
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.
Servings
81 1/2 cup servings
Servings
81 1/2 cup servings
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. 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.
  3. Add eggplant. Stir, cover and reduce heat to medium. Cook 10 minutes.
  4. Add tomato. Bring to a boil. Reduce heat. Cook until eggplant is tender, 4 to 5 minutes more. Discard bay leaves.
  5. Add beans. Mix well.
  6. 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.