An iconic dish that epitomizes the essence of Italian cuisine? Eggplant parmesan. While the genuine Italian connection to eggplant parmesan, or Melanzane alla Parmigiana, remains somewhat controversial, what is not contested is the gastronomic delight of tomato-bathed tender eggplant strewn in melty cheese. This skillet version does away with the battering and frying of individual eggplant slices in favour of composing the dish in a single pan to make it a more accessible weeknight dish. A popular food in Italian kitchens, cannellini beans add some heft and protein to the meal.
Say cheese
Ideally, you want to use grated cheese from a fresh mozzarella ball instead of brick or pre-shredded cheese as it will melt better under the broiler. The same rule applies when making other Italian favourites like pizza or lasagna.
This recipe was originally published in the April 2025 issue of alive magazine.
Skillet Cannellini Bean Eggplant Parmesan
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 1 cup (250 mL) panko breadcrumbs
- 1 lb (454 g) eggplant, cut into 1 inch (2.5 cm) pieces
- 1/2 tsp (2 mL) salt, divided
- 1 medium onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 2 Tbsp (30 mL) fresh thyme
- 1/2 tsp (2 mL) flaked red pepper flakes
- 28 oz (796 mL) can crushed tomatoes
- 2 cups (500 mL) cooked or canned cannellini or navy beans
- 1 1/2 cups (350 mL) grated mozzarella
- 3/4 cup (180 mL) grated Parmesan
- 1/3 cup (80 mL) sliced basil
Directions
01
Place rack in upper third of oven and heat broiler.
02
In large ovenproof skillet, heat 1 Tbsp (15 mL) olive oil over medium-high. Add panko to skillet and heat, stirring often, until golden brown and crisp, about 3 minutes. Remove panko from skillet and set aside.
03
In same skillet, heat 1 Tbsp (15 mL) olive oil over medium. Add eggplant and 1/4 tsp (1 mL) salt and heat, stirring occasionally, until softened and browned, about 10 minutes. Remove eggplant from skillet and set aside.
04
In same skillet, heat remaining 1 Tbsp (15 mL) oil over medium. Add onion and remaining 1/4 tsp (1 mL) salt; heat for 5 minutes, stirring occasionally. Add garlic and heat 2 minutes. Stir in thyme and red pepper flakes. Add tomatoes to pan and heat until sauce is slightly thickened, 5 to 7 minutes.
05
Place eggplant and beans in pan and stir into tomato sauce. Sprinkle panko on top and then sprinkle mozzarella and Parmesan over panko so it’s completely covered. Place pan in oven and broil until cheese is melted and blistered, about 3 minutes. Remove pan from oven and scatter on basil.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
