- 2 medium eggplants
- 1.5 medium zucchini
- 2 cups tomato sauce : This is a great way to use up any extra sauce you have, or that half a jar sitting in your fridge. I mix 1 small can of tomato paste with pasta sauce to keep it from getting too watery.
- 1 15 oz can of white beans (great northern beans, navy beans, or cannelini will do)
- 1/4 cup of pesto*
- Parmesan cheese for garnish
Preheat oven to 450 degrees F.
Slice eggplant into 1/4 inch thick circles and arrange in one layer on baking sheets sprayed with cooking spray, or on parchment paper. Bake for 15 minutes, until they are starting to look a little shriveled.
Meanwhile, slice your zucchini into rounds as well and set aside.
Drain and rinse your can of beans then process in a food processor/blender with the pesto to make your filling.
*If you don't have pesto, you can add the following to the beans in the food processor instead:
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon of salt
When eggplant is done baking, turn heat down to 425.
Spray a glass baking dish with cooking spray and spread a few spoonfuls of pasta sauce in the bottom.
Layer 1/3 of the eggplant, then 1/2 of the bean filling, 1/2 of your zucchini, and a layer of sauce.
(The bean filling is sometimes hard to spread, don't worry, it will spread out more in the oven.)
Repeat eggplant, the rest of the filling, the rest of the zucchini, and some more sauce. Finish with the remaining 1/3 of the eggplant and the remaining sauce.
Bake for 35-40 minutes. Sprinkle top with Parmesan cheese when finished. Let cool for 10 minutes before serving.