tomato and bean casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 377.4
- Total Fat: 11.8 g
- Cholesterol: 13.0 mg
- Sodium: 753.0 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 13.7 g
- Protein: 17.8 g
View full nutritional breakdown of tomato and bean casserole calories by ingredient
Introduction
combination of tomatoes and beans with various seasoning. Great to make when you can get fresh tomatoes combination of tomatoes and beans with various seasoning. Great to make when you can get fresh tomatoesNumber of Servings: 4
Ingredients
-
Olive oil, 1 tbsp
4 medium slicing tomatoes
2 cups kidney, cannelini, garbanzo or white beans (or combination)
4 oz soft goat cheese
1 medium or 2-3 small eggplant
Fresh garlic to taste
fresh, chopped basil to taste
1 cup dry bread crumbs
Directions
Serves 4
Preheat oven to 350
Peel the eggplant , cut into thin strips and lightly salt. Place in colander to drain for about 15 minutes. Then, rinse off and pat dry,
heat the olive oil in a saute pan. add the crushed garlic (to taste--I like a LOT), and then add the eggplant strips. Briefly saute until eggplant just begins to soften. Remove from heat
Add in beans and basil and stir to combine. (Other spices/herbs that work well with this dish are cumin, coriander, marjoram, thyme, rosemary--use whatever fresh or dried herbs you have on hand!)
slice the tomatoes
Layer the bottom of a 8X8 pan with enough tomato slices to cover the bottom (but don't overlap them). Place about 1/2 the eggplant/bean mixture on top. top that with another layer of tomatoes, then the rest of the bean/eggplant mixture, and then the last of the tomatoes.
Crumble the goat cheese on top, and then top that with the bread crumbs. Bake, covered for about 20 minutes, or until tomatoes are soft. Then, bake uncovered for another 5-10 minutes until top is golden brown and crunchy (can place under broiler for 2-3 minutes if you like it really browned.)
Number of Servings: 4
Recipe submitted by SparkPeople user MOM2KATE.
Preheat oven to 350
Peel the eggplant , cut into thin strips and lightly salt. Place in colander to drain for about 15 minutes. Then, rinse off and pat dry,
heat the olive oil in a saute pan. add the crushed garlic (to taste--I like a LOT), and then add the eggplant strips. Briefly saute until eggplant just begins to soften. Remove from heat
Add in beans and basil and stir to combine. (Other spices/herbs that work well with this dish are cumin, coriander, marjoram, thyme, rosemary--use whatever fresh or dried herbs you have on hand!)
slice the tomatoes
Layer the bottom of a 8X8 pan with enough tomato slices to cover the bottom (but don't overlap them). Place about 1/2 the eggplant/bean mixture on top. top that with another layer of tomatoes, then the rest of the bean/eggplant mixture, and then the last of the tomatoes.
Crumble the goat cheese on top, and then top that with the bread crumbs. Bake, covered for about 20 minutes, or until tomatoes are soft. Then, bake uncovered for another 5-10 minutes until top is golden brown and crunchy (can place under broiler for 2-3 minutes if you like it really browned.)
Number of Servings: 4
Recipe submitted by SparkPeople user MOM2KATE.