Vegetarian

tomato and bean casserole is for Dinner.

tomato and bean casserole takes 15 minutes to prepare.

tomato and bean casserole takes 30 minutes to cook.

tomato and bean casserole makes 4 servings.

The ingredients for tomato and bean casserole are:

Olive oil, 1 tbsp
4 medium slicing tomatoes
2 cups kidney, cannelini, garbanzo or white beans (or combination)
4 oz soft goat cheese
1 medium or 2-3 small eggplant
Fresh garlic to taste
fresh, chopped basil to taste
1 cup dry bread crumbs

Here is how you make tomato and bean casserole:

Serves 4Preheat oven to 350Peel the eggplant , cut into thin strips and lightly salt. Place in colander to drain for about 15 minutes. Then, rinse off and pat dry,heat the olive oil in a saute pan. add the crushed garlic (to taste--I like a LOT), and then add the eggplant strips. Briefly saute until eggplant just begins to soften. Remove from heatAdd in beans and basil and stir to combine. (Other spices/herbs that work well with this dish are cumin, coriander, marjoram, thyme, rosemary--use whatever fresh or dried herbs you have on hand!)slice the tomatoesLayer the bottom of a 8X8 pan with enough tomato slices to cover the bottom (but don't overlap them). Place about 1/2 the eggplant/bean mixture on top. top that with another layer of tomatoes, then the rest of the bean/eggplant mixture, and then the last of the tomatoes. Crumble the goat cheese on top, and then top that with the bread crumbs. Bake, covered for about 20 minutes, or until tomatoes are soft. Then, bake uncovered for another 5-10 minutes until top is golden brown and crunchy (can place under broiler for 2-3 minutes if you like it really browned.) Number of Servings: 4Recipe submitted by SparkPeople user MOM2KATE.

The nutritional information for tomato and bean casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 377.4

• Total Fat: 11.8 g
• Cholesterol: 13.0 mg
• Sodium: 753.0 mg
• Total Carbs: 52.4 g
• Dietary Fiber: 13.7 g
• Protein: 17.8 g