Eggplant Parmesan Stacks with Garlic Green Beans
Experience layers of crispy, breaded eggplant, rich marinara sauce, and gooey mozzarella cheese, all baked to perfection. Accompany this hearty vegetarian dish with vibrant sautéed garlic green beans for a wholesome, flavorful meal. Perfect for any occasion, this recipe showcases the comforting tastes of Italian cuisine, without the meat.
ingredients
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish (optional)
steps
- 1.
Preheat your Suvie Kitchen Robot 3.0 to 375°F.
- 2.
Set up a breading station: dip eggplant slices in beaten eggs, then coat with breadcrumbs.
- 3.
Place the breaded eggplant in the protein pan and drizzle lightly with olive oil.
- 4.
In the sauce pan, layer half of the marinara sauce, followed by half of the mozzarella and Parmesan cheeses.
- 5.
Add a layer of breaded eggplant, then repeat with remaining sauce and cheeses, ending with a final layer of mozzarella.
- 6.
Place the green beans in the vegetable pan and toss with olive oil, minced garlic, salt, and pepper.
- 7.
Once assembled, insert both pans into the Suvie. Cook for 25-30 minutes, checking for a golden crust on the eggplant and tender green beans.
- 8.
After cooking, let the Eggplant Parmesan stack cool for a few minutes before serving. Garnish with fresh basil if desired.
