Community recipe
Golden Cornmeal Eggplant with Lemon-Whipped Beans and Garlicky Spinach
Oven-crisp eggplant rounds get a savory cornmeal-Parmesan crust, served over tangy, creamy white beans with a quick tumble of garlicky greens. A satisfying vegetarian supper with familiar flavors and a bright lemon finish.
- Serves
- 4
- Prep
- 25 min
- Cook
- 26 min
- Difficulty
- medium
Get ready
Ingredients
- 2 eggplants, rinsed, dried, and sliced into ½-inch rounds
- 1.5 tsp fine salt
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumb
- 0.5 cup fine cornmeal
- 0.5 cup parmesan cheese, finely grated
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground black pepper
- 4 tbsp olive oils
- 30 oz canned white beans, drained and rinsed
- 0.25 cup water
- 2 tbsp lemon juices, freshly squeezed
- 0.33 cup plain greek yogurt
- 2 garlic cloves, peeled and thinly sliced
- 5 oz baby spinaches
Make it
Instructions
- 01
Salt and prepare the eggplant
Heat the oven to 425°F (220°C). Set a wire rack inside each of two rimmed baking sheets, and arrange a shallow dish, a bowl, and a wide plate nearby for breading. Rinse and dry 2 medium eggplants, trim the ends, and slice crosswise into ½-inch rounds. Arrange the rounds in one layer and sprinkle with 1½ tsp fine salt; use 1 tsp now and reserve ¼ tsp for the coating and ¼ tsp for the greens. Let stand for 10 minutes, then blot both sides thoroughly with clean towels so the crust can adhere. | Why: Salting draws surface moisture from the slices, helping them bake up crisp rather than soggy.
- 02
Build the crisp coating
Put ½ cup all-purpose flour in the shallow dish. In the bowl, beat 2 large eggs until no streaks of white remain. On the wide plate, mix 1 cup panko breadcrumbs, ½ cup fine cornmeal, ½ cup finely grated Parmesan cheese, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp ground black pepper, and the reserved ¼ tsp salt. Working with one slice at a time, coat it lightly in flour and shake off the excess, dip it in egg, then press it into the crumb mixture on both sides. Set each coated round on a clean plate. | Why: A thin flour-and-egg layer anchors the cornmeal crumbs so they brown evenly.
- 03
Bake until deeply golden
Pour 4 tbsp olive oil into a small bowl. Brush the rack tops lightly with about 1 tbsp, then arrange the coated rounds in a single layer with a little space between them. Brush the tops with another 2 tbsp, reserving the final tablespoon for the greens. Bake for 10 minutes, carefully turn each round, and bake for 8–11 minutes more, until both sides are well browned and the centers are tender when pierced with a knife. | Why: Hot air circulating under the rack crisps the bottoms while a little oil helps the crumb turn golden.
- 04
Warm and whip the lemony beans
While the rounds bake, drain and rinse 30 oz canned white beans. Add them to a small saucepan with ¼ cup water and warm over medium-low heat for 5–7 minutes, stirring occasionally, until hot and just beginning to break apart. Remove from the heat; stir in 2 tbsp lemon juice and ⅓ cup plain Greek yogurt, then mash with a fork until creamy but still a little textured. Taste and adjust with a pinch of the reserved salt if needed; keep covered off the heat. | Why: Gentle warming softens the beans, and the yogurt and lemon make a bright, creamy base without a blender.
- 05
Wilt the greens and serve
Peel and thinly slice 2 garlic cloves. Heat the reserved tablespoon of oil in a large skillet over medium heat; add the sliced garlic and cook for about 30 seconds, stirring, just until fragrant and not browned. Add 5 oz baby spinach and the reserved ¼ tsp salt. Toss for 1–2 minutes, until wilted and bright green. Spoon the warm beans onto plates, top with the crisp rounds, and pile the greens alongside. Serve right away while the coating is crunchy. | Why: Quickly cooking the garlic and greens keeps their flavor fresh and leaves the eggplant crisp at the table.
