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.
Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans
Line 2 large rimmed baking sheets with parchment paper.
Slice eggplant crosswise into 14-inch slices.
Divide the slices between the prepared baking sheets, evenly spacing them in a single layer.
Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans
Brush on both sides with 2 tablespoons oil.
Roast until tender, about 20 minutes, rotating the baking sheets between the top and bottom racks halfway.
Adjust oven rack to center position.
Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans
Spread 14 cup marinara in a medium ovenproof skillet.
Arrange 5 or 6 eggplant slices, slightly overlapping, in a single layer to cover the sauce.
Repeat with another layer of eggplant, marinara, bean mixture and ricotta.
Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans
Top with the remaining eggplant slices and remaining marinara, spreading into an even layer.
Bake until warmed through and just slightly bubbly around edges, 25 to 30 minutes.
Top with 12 cup mozzarella; bake until the cheese is melted, 3 to 5 minutes more.
Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans
Sprinkle with crushed red pepper and/or garnish with basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
