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baked eggplant chickpea parmesan

Eggplant Chickpea Parmesan Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 colander
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 box grater or microplane

Ingredients
  

  • 2 large eggplants sliced 1/2-inch thick, lengthwise
  • 1 tablespoon kosher salt for salting eggplant
  • 3 tablespoon extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 4 clove garlic minced
  • 1 teaspoon crushed red pepper flakes optional
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt plus more to taste
  • 28 ounce crushed tomatoes no salt added; 1 can
  • 15 ounce chickpeas drained and rinsed; 1 can
  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese divided
  • 1 1/2 cup shredded mozzarella cheese low-moisture part-skim
  • 2 tablespoon olive oil for breadcrumbs
  • 1 tablespoon balsamic vinegar optional
  • 1 tablespoon capers drained, optional

Instructions
 

  • Lay eggplant slices on a cutting board, sprinkle both sides with the 1 tablespoon kosher salt, and let sit for 20 minutes to draw out moisture.
  • Pat eggplant dry with paper towels and preheat the oven to 400°F (200°C).
  • Heat 3 tablespoons olive oil in a large skillet over medium heat and sauté onion until translucent, about 5 minutes.
  • Add garlic, crushed red pepper flakes, dried oregano, dried basil, black pepper, and 1/2 teaspoon kosher salt, and cook until fragrant, about 1 minute.
  • Stir in crushed tomatoes, vegetable broth, balsamic vinegar if using, and capers if using, then simmer for 8 to 10 minutes to slightly thicken.
  • Fold in chickpeas and half of the fresh basil and parsley, then remove from heat.
  • In a mixing bowl combine panko, 1/2 cup grated Parmesan, and 2 tablespoons olive oil until evenly moistened.
  • Lightly oil the 9x13-inch baking dish and arrange a single layer of eggplant slices on the bottom.
  • Spoon one-third of the tomato-chickpea sauce over the eggplant, then sprinkle with one-third of the mozzarella and a little Parmesan.
  • Repeat layering with eggplant, sauce, mozzarella, and Parmesan two more times, ending with cheese on top.
  • Sprinkle the panko-Parmesan mixture evenly over the top layer.
  • Cover the dish loosely with foil and bake for 25 minutes.
  • Remove foil and bake until the top is golden and bubbling, 15 to 20 minutes more.
  • Let the casserole rest for 10 minutes, then garnish with remaining fresh basil and parsley before serving.

Notes

For best texture, choose firm, glossy eggplants and slice evenly to ensure uniform cooking; salting reduces bitterness and prevents a watery casserole, but if your eggplants are very fresh you can shorten the salting time. You can brush or spray the eggplant with a little oil and pre-roast the slices for 10 minutes per side to deepen flavor and reduce moisture further. If you prefer a crispier top, broil the casserole for 1 to 2 minutes at the end while watching closely. Swap mozzarella for provolone or add a bit of smoked mozzarella for complexity, and use gluten-free panko if needed. The casserole holds well and tastes even better the next day; cool completely before refrigerating and reheat covered at 350°F.
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