Skillet Cannellini Bean Eggplant Parmesan - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 1 cup (250 mL) panko breadcrumbs
• 1 lb (454 g) eggplant, cut into 1 inch (2.5 cm) pieces
• 1/2 tsp (2 mL) salt, divided
• 1 medium onion, chopped
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp (30 mL) fresh thyme
• 1/2 tsp (2 mL) flaked red pepper flakes
• 28 oz (796 mL) can crushed tomatoes
• 2 cups (500 mL) cooked or canned cannellini or navy beans
• 1 1/2 cups (350 mL) grated mozzarella
• 3/4 cup (180 mL) grated Parmesan
• 1/3 cup (80 mL) sliced basil