Skillet Cannellini Bean Eggplant Parmesan

An iconic dish that epitomizes the essence of Italian cuisine? Eggplant parmesan. While the genuine Italian connection to eggplant parmesan, or Melanzane alla Parmigiana, remains somewhat controversial, what is not contested is the gastronomic delight of tomato-bathed tender eggplant strewn in melty cheese. This skillet version does away with the battering and frying of individual eggplant slices in favour of composing the dish in a single pan to make it a more accessible weeknight dish. A popular food in Italian kitchens, cannellini beans add some heft and protein to the meal.

This recipe originally appeared on alive.com as “Skillet Cannellini Bean Eggplant Parmesan.”

Skillet Cannellini Bean Eggplant Parmesan

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Servings

4

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Ingredients

• 3 Tbsp extra-virgin olive oil divided
• 1 cup panko breadcrumbs
• 1 lb eggplant cut into 1 inch pieces
• 1/2 tsp salt divided
• 1 medium onion chopped
• 3 garlic cloves peeled and finely chopped
• 2 Tbsp fresh thyme
• 1/2 tsp flaked red pepper flakes
• 28 oz can crushed tomatoes
• 2 cups cooked or canned cannellini or navy beans
• 1 1/2 cups grated mozzarella
• 3/4 cup grated Parmesan
• 1/3 cup sliced basil

Ingredients 3 Tbsp extra-virgin olive oil divided 1 cup panko breadcrumbs 1 lb eggplant cut into 1 inch pieces 1/2 tsp salt divided 1 medium onion chopped 3 garlic cloves peeled and finely chopped 2 Tbsp fresh thyme 1/2 tsp flaked red pepper flakes 28 oz can crushed tomatoes 2 cups cooked or canned cannellini or navy beans 1 1/2 cups grated mozzarella 3/4 cup grated Parmesan 1/3 cup sliced basil

Servings 4 Print Recipe

Instructions

1. Place rack in upper third of oven and heat broiler.
2. In large ovenproof skillet, heat 1 Tbsp olive oil over medium-high. Add panko to skillet and heat, stirring often, until golden brown and crisp, about 3 minutes. Remove panko from skillet and set aside.
3. In same skillet, heat 1 Tbsp olive oil over medium. Add eggplant and 1/4 tsp salt and heat, stirring occasionally, until softened and browned, about 10 minutes. Remove eggplant from skillet and set aside.
4. In same skillet, heat remaining 1 Tbsp oil over medium. Add onion and remaining 1/4 tsp salt; heat for 5 minutes, stirring occasionally. Add garlic and heat 2 minutes. Stir in thyme and red pepper flakes. Add tomatoes to pan and heat until sauce is slightly thickened, 5 to 7 minutes.
5. Place eggplant and beans in pan and stir into tomato sauce. Sprinkle panko on top and then sprinkle mozzarella and Parmesan over panko so it’s completely covered. Place pan in oven and broil until cheese is melted and blistered, about 3 minutes. Remove pan from oven and scatter on basil.