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Coat each eggplant slice on both sides with nonstick cooking spray. Arrange eggplant slices in a single layer on an extra-large baking sheet. Broil eggplant slices 4 to 5 inches from the heat for 4 to 6 minutes or just until tender, turning once. Set aside.
For bean mixture, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onion and garlic to skillet. Cook for 4 to 5 minutes or just until tender, stirring frequently. Add white kidney beans, undrained tomatoes, tomato paste, cinnamon and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened, stirring occasionally.
For white sauce, in a medium saucepan, melt butter over medium heat. Stir in flour and salt. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in nutmeg.
Preheat oven to 350˚F. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange half of the eggplant slices in the prepared dish. Spread bean mixture over the eggplant; top with remaining eggplant slices. Carefully pour white sauce on top, spreading evenly to cover. In a medium bowl combine breadcrumbs and oil. Sprinkle over white sauce mixture.
Bake for 30 to 35 minutes or until heated through and breadcrumbs are golden brown.