Vegetarian Bean Bake Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Eggplant1 Medium, cut into 1 inch chunks
 Salad oil3 Tablespoon, sliced
 Garlic1 Clove (5 gm), sliced
 Zucchini18 Ounce, cut into 1/2 inch slices (3 Small, About 6 Ounce Each)
 Onions3 Medium, cut into1/2 inch slices
 Canned white kidney beans19 Ounce (1 Can)
 Canned garbanzo beans19 Ounce (1 Can)
 Tomato paste6 Ounce (1 Can)
 Minced parsley1⁄4 Cup (4 tbs)
 Italian seasoning1 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Mozzarella cheese16 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 3075 Calories from Fat 1378

% Daily Value*

Total Fat 156 g239.6%

Saturated Fat 62.5 g312.5%

Trans Fat 0.8 g

Cholesterol 358.3 mg

Sodium 9456 mg394%

Total Carbohydrates 315 g105.1%

Dietary Fiber 80.8 g323.3%

Sugars 107.1 g

Protein 183 g365.6%

Vitamin A 161% Vitamin C 365.7%

Calcium 304.2% Iron 112.5%

*Based on a 2000 Calorie diet

Directions

1. In 5-quart Dutch oven over medium-high heat, in 1/2 cup hot salad oil, cook eggplant until lightly browned, stirring frequently and adding more oil if necessary. With slotted spoon, remove eggplant to paper towels to drain.
2. Preheat oven to 375°F. In same Dutch oven in 3 tablespoons more hot salad oil, cook garlic until lightly browned; discard garlic. Add zucchini and onions; cook over medium-high heat, stirring frequently, until zucchini is lightly browned.
3. Gently stir in eggplant, kidney and garbanzo beans, and remaining ingredients except cheese. Spoon into 13" by 9" baking dish. Bake, uncovered, 35 minutes or until eggplant is fork-tender.
4. Arrange cheese slices on vegetables; bake 5 minutes longer or until cheese melts.
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