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., September 2022


Credit: Ali Redmond

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.


Parchment paper

Nutrition Facts

1 1/4 cups
285 calories; protein 13g; carbohydrates 28g; dietary fiber 8g; sugars 11g; added sugar 2g; fat 14g; saturated fat 4g; mono fat 7g; poly fat 2g; cholesterol 21mg; vitamin a iu 654IU; vitamin b3 niacin 5mg; vitamin c 14mg; vitamin d iu 4IU; vitamin e iu 2IU; folate 58mg; vitamin k 85mg; sodium 469mg; calcium 251mg; iron 2mg; magnesium 78mg; phosphorus 254mg; potassium 836mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 7mg; selenium 11mcg.