Imagine a dish that transports you to sun-drenched Mediterranean coastlines with just one bite - our White Bean and Eggplant Gratin is exactly that culinary adventure! This mouthwatering recipe transforms humble ingredients into a golden, crispy masterpiece that will have your family and friends begging for seconds. Packed with rich flavors, creamy white beans, and perfectly roasted eggplant, this gratin is not just a meal, it's an experience that bridges rustic home cooking with gourmet elegance.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 can (15 oz) white beans, drained
- 1 large eggplant, diced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your gratin cooks evenly and achieves a nice golden crust.
- Begin by preparing the eggplant. Dice the large eggplant into small cubes, about 1-inch in size. If you prefer, you can sprinkle the diced eggplant with salt and let it sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels before using.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the diced eggplant to the skillet and cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender and slightly browned. Season with salt and pepper to taste.
- In a large mixing bowl, combine the drained white beans and the sautéed eggplant mixture. Gently fold the ingredients together until well mixed.
- In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, and the remaining tablespoon of olive oil. Mix until the breadcrumbs are evenly coated with oil.
- Grease a baking dish with a little olive oil or cooking spray to prevent sticking. Pour the white bean and eggplant mixture into the dish, spreading it evenly.
- Top the mixture with the breadcrumb and Parmesan cheese mixture, ensuring that it covers the entire surface for a crispy topping.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and crispy.
- Once done, remove the gratin from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and flavor.
- Serve warm as a main dish or a hearty side, and enjoy your delicious Mediterranean-inspired white bean and eggplant gratin!
Tips
- Salt and drain your eggplant beforehand to remove excess moisture and reduce bitterness.
- Use fresh breadcrumbs for a crispier, more flavorful topping.
- Don't rush the eggplant sautéing - allowing it to caramelize adds depth to the dish.
- Choose high-quality Parmesan cheese for the best flavor.
- Let the gratin rest for 5-10 minutes after baking to help it set and make serving easier.
- For a protein boost, consider adding crumbled feta or diced chicken.
- Experiment with herbs like thyme or rosemary to customize the flavor profile.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 34g
Protein: 13g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 10mg
