Calories
510 kcal
Protein
20 g
Fat
32 g
Carbohydrates
28 g
After you wash the eggplant, cut it lengthwise into slices. Add some oil and fry in a grill pan. Peel and chop the garlic and onion and fry. Add dried tomatoes. Then add canned tomatoes, red wine and simmer for about 12 minutes.
Drain the liquids from the white beans, rinse if necessary. Break the feta into crumbs.
Cover the baking dish with eggplant slices, pour sauce and beans, then add some pepper. Lay out layer by layer until all the ingredients are in the baking dish. Pour the sauce and feta at the end. Bake your casserole for 30 to 35 minutes at 392℉.
Sprinkle with parsley before serving.
Bon Appetit!
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