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Chickpea-Crusted Eggplant Parmesan w/ Zucchini & Cannellini Beans

With everything going on right now, chances are you are finding yourself with more time on your hands. It is the perfect opportunity to put them to use by playing around with some of your favorite recipes. That is certainly what I have been doing to keep myself busy. For me, getting in the kitchen is a great way to nurture myself, learn, and stay active. It can also be calming because it keeps my mind on the present moment and distracts me from any anxieties.   

One of my favorite foods to cook with lately is eggplant. Eggplant contains an extensive list of vitamins and minerals like vitamin K, B6, and, most importantly, vitamin C, which we all know is an immunity essential! Because of its texture, this purple fruit (yes, it is a fruit!) is perfect for soups and stews. But my favorite way to cook it is as eggplant parmesan.

Check out my take on Eggplant Parmesan, give it a shot and let me know what you think.  Just make sure whether you are in the kitchen or not, please be safe and wash your hands!

Chickpea Crusted Eggplant Parmesan

Serves 2-3 


1 eggplant, sliced in ½ in slices 

½ cup gluten free organic chickpea crumbs 

½ cup almond flour

1 egg

2 T olive oil

1 clove garlic, minced

2 zucchinis, sliced in ½ in slices

1 (15oz) can cannellini beans, rinsed and drained

1 jar tomato sauce

1 8oz ball mozzarella cheese

Fresh basil


Preheat oven to 400F.  In a bowl. Combine chickpea crumbs and almond flour. In a separate bowl, whisk the egg. Dip eggplant into egg, then slather in chickpea mixture. Place on a parchment-lined baking sheet and drizzle with 1 T olive oil. Bake for 15 minutes each side.  

While the eggplant is baking, add 1 T of olive oil and garlic to a large skillet over medium heat. Sauté until fragrant (around 4 minutes). Add zucchini, cannellini beans, and 1 cup of tomato sauce and cook for 5-7 minutes. Remove from heat and pour into a baking dish. Once the eggplant has cooked on both sides, add a layer of zucchini mix on top. Then add a layer of sliced mozzarella, then a layer of tomato sauce. Continue layering until eggplant, cheese and sauce are gone. Cover and bake in the oven for 25 minutes. Serve with chopped fresh basil leaves.  



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