Layers of tender eggplant, creamy white beans, ricotta and marinara combine to create a flavorful skillet casserole. Serve this hearty casserole directly from the skillet for a fun presentation. Pair with a side salad for a complete meal.
- 1 large eggplant
- 1 cup canned white beans, rinsed
- ¼ cup flat-leaf parsley, fresh
- 2 tablespoons basil, fresh
- 2 tablespoons extra-virgin olive oil
- juice of 1/2 lemon
- 2 cloves garlic
- ½ teaspoon salt
- 1 ½ cups marinara sauce
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- crushed red pepper for garnish
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Slice eggplant crosswise into 1/4-inch slices. Arrange the slices in a single layer on the prepared baking sheet; bake until tender, about 20 minutes.
Meanwhile, add beans, parsley, basil, oil, lemon juice, garlic and salt to a food processor; pulse until smooth, scraping down the sides of the bowl as needed, about 1 minute.
Spread 1/4 cup marinara in a medium ovenproof skillet. Arrange about 4 or 5 eggplant slices, slightly overlapping, in a single layer to cover the sauce. Spoon 1/2 cup marinara over the eggplant and top with 1/2 cup bean mixture and 1/4 cup ricotta, spreading the layers evenly over the eggplant. Repeat with another layer of eggplant, marinara, bean mixture and ricotta. Top with the remaining eggplant slices, marinara and mozzarella. Cover with foil and bake until the sauce is bubbly and the cheese is melted, about 30 minutes. Remove the foil and bake until the cheese is slightly browned, 10 minutes more. Sprinkle with crushed red pepper, if desired.
You can find more details for this recipe at eatingwell.com: Cheesy Roasted Eggplant Skillet Casserole