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    Baked Skillet Eggplant White Bean Casserole

    Main Courses

    The weather is cooling down, which means warm baked dishes and lots of binge watching on Netflix (Hustle and Flow anyone?) I made this Baked Skillet Eggplant White Bean Casserole for the week and wanted to share it with you all because it’s fairly simple and packed with savory flavor!  

    I grew up eating eggplants. It was one of my mom’s favorite vegetables to cook, and she would usually make them stewed with tomatoes, spices, and fresh herbs. We would enjoy it with rice, beans, and whatever meat she cooked. For this recipe, I used Italian eggplant, which tends to be pretty big. The great thing is that this recipe uses the entire eggplant, and so nothing goes to waste! 

    To get started, soak the eggplant rounds in a bowl with salt water (the water should taste salty, 2 tablespoons of salt per 1 cup of water works well) for a 2+ hours. This helps to remove the bitterness of the eggplant. Drain the eggplant and pat it dry with paper towels. Preheat the oven to 400F. Add the parsley, garlic, red pepper flakes, olive oil, salt, and balsamic vinegar to a food processor. Pulse until you have a consistent sauce. Add the white beans to a bowl, and mix in the parsley sauce. Set aside.
     
    In a parchment paper lined baking sheet, add your eggplant rounds and bake for 20 minutes, flipping halfway. Once done, let’s layer the skillet. Add half of the eggplant rounds to the bottom of the skillet, then add 1/2 cup of ricotta cheese, then 1/2 cup of the tomato sauce, all of the white beans, 1/4 cup of mozzarella cheese, and then top with the rest of the eggplant rounds. Then top with the remaining ricotta, tomato sauce, and mozzarella cheese. Bake for 40 minutes at 400F. Once done, top lightly with coarse sea salt and enjoy!
     
     
    5 from 5 votes
    Print
    Baked Skillet Eggplant White Bean Casserole
    Servings: 4
    Ingredients
    For the beans:
    • 1/2 cup fresh parsley
    • 1 garlic clove
    • 1 teaspoon red pepper flakes
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon balsamic vinegar
    • 1 cup white beans, cooked
    For the eggplant casserole:
    • 1 large Italian eggplant, sliced in rounds
    • 3/4 cup ricotta cheese
    • 1 cup tomato sauce
    • 1/2 cup shredded mozzarella cheese
    • Sea salt, to taste
    Instructions
    1. Soak the eggplant rounds in a bowl with salt water (the water should taste salty, 2 tablespoons of salt per 1 cup of water works well) for a 2+ hours. Drain the eggplant and pat it dry with paper towels.
    2. Preheat the oven to 400F. Add the parsley, garlic, red pepper flakes, olive oil, salt, and balsamic vinegar to a food processor. Pulse until you have a consistent sauce. Add the white beans to a bowl, and mix in the parsley sauce. Set aside.
    3. In a parchment paper lined baking sheet, add your eggplant rounds and bake for 20 minutes, flipping halfway.
    4. Once done, let's layer the skillet. Add half of the eggplant rounds to the bottom of the skillet, then add 1/2 cup of ricotta cheese, then 1/2 cup of the tomato sauce, all of the white beans, 1/4 cup of mozzarella cheese, and then top with the rest of the eggplant rounds.
    5. Then top with the remaining ricotta, tomato sauce, and mozzarella cheese. Bake for 40 minutes at 400F. Once done, top lightly with coarse sea salt and enjoy!

    9 Comments

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    Comments

    1. online lunch order says

      December 2, 2019 at 6:26 am

      Yes, definitely! Hope you enjoy the stew.

      Reply
    2. Lina says

      June 27, 2020 at 2:25 am

      5 stars

      Super flavorful and super easy recipe! Thank you!

      Reply
      • Wendy says

        July 2, 2020 at 2:31 pm

        any time!

        Reply
    3. Cynthia says

      August 8, 2020 at 1:46 am

      5 stars

      This is easy and delicious! We all loved it. We grew our own eggplant this year, and we are having a plentiful crop. Made as written except used my homemade spaghetti sauce because I didn’t have anymore canned tomatoes left. Will be making this again! Very flavorful!

      Reply
      • Wendy says

        August 10, 2020 at 3:00 pm

        Glad you enjoyed it!! And here for the homemade sauce!

        Reply
    4. Annie says

      February 5, 2021 at 12:23 am

      5 stars

      We’ve made this several times in our house and it’s always a favorite!! Love to pair with farro or pasta and a salad.

      Reply
    5. Jean says

      July 27, 2022 at 11:42 pm

      5 stars

      It’s amazing! I’m vegan so I made my own ricotta. I served this over gluten free spaghetti noodles. Next time, I’ll add a little more eggplant because I love eggplant.

      Reply
      • Erin says

        August 15, 2022 at 9:18 pm

        Love to hear that!!

        Reply
    6. Jean Anita says

      July 27, 2022 at 11:43 pm

      5 stars

      It’s amazing! I’m vegan so I made my own ricotta. I served this over gluten free spaghetti noodles. Next time, I’ll add a little more eggplant because I love eggplant. This will be a regular recipe for me.

      Reply

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