Eggplant Parmesan with Green Beans | CookOS

Eggplant Parmesan with Green Beans

Name: Eggplant Parmesan with Green Beans
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tray eggplant parmesan; 5 oz green beans; 1 tbsp olive oil (for 2 servings) or 2 tbsp olive oil (for 4 servings); 1/2 tsp salt (for 2 servings) or 1 tsp salt (for 4 servings); freshly ground pepper

Eggplant Parmesan with Green Beans layers crispy herb-breadcrumb eggplant cutlets in tangy basil marinara and three-cheese blend, creating a hearty Italian vegetarian main with tender roasted green beans on the side.

🌍Italian 🥗Vegetarian 🏷️Meal card 🏷️Suvie 🏷️Rapid cook 🏷️Roast mode Gen-2

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tray eggplant parmesan
5 oz green beans
1 tbsp olive oil (for 2 servings) or 2 tbsp olive oil (for 4 servings)
1/2 tsp salt (for 2 servings) or 1 tsp salt (for 4 servings)
freshly ground pepper

5 Ingredients

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Instructions

1
For 2-servings: Remove plastic from eggplant parmesan tray and place in a Suvie pan.
2
Open green beans and add to a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
3
For 4-servings: Open green beans into a bowl. Toss with 2 tbsp olive oil, 1 tsp salt and freshly ground pepper. Remove the plastic from eggplant parmesans and place each in the middle of a Suvie pan and evenly distribute green beans around the outside. Repeat with second eggplant parmesan and remainder of green beans.
4
For 2-servings, load eggplant parmesan into the top zone of Suvie and green beans into the bottom zone. For 4-servings, load identical pans into each zone. Input settings and cook now. (Select 'Yes' when asked if cooking from frozen)
5
Cook using Suvie settings: For 2 servings - Bottom Zone: Roast at 325°F for 15 minutes, Top Zone: Roast at 350°F for 30 minutes. For 4 servings - Both zones: Roast at 350°F for 30 minutes.
6
When the cook is complete, divide eggplant parmesan and green beans between plates and season to taste with salt and pepper.

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Tips & Notes

Pro tips

Use pre-cut eggplant cutlets to save prep time; ensure breadcrumb coating adheres evenly before baking for maximum crispness.
Don't skimp on the marinara sauce—it keeps the eggplant moist and prevents the cheese from drying out.
Toss green beans with olive oil and salt just before roasting to encourage browning and even seasoning.
For extra flavor, add minced garlic and fresh basil to the marinara sauce if using store-bought.

Substitutions

Mozzarella + Pecorino Romano + Parmesan → all-mozzarella or fontina + provolone (milder, less tangy)
Basil marinara → vodka sauce or San Marzano tomato sauce (richer or less herby)
Green beans → roasted zucchini, asparagus, or broccoli (similar cooking time and texture)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10–12 minutes until warmed through.

Common Questions

Can I prepare eggplant parmesan ahead of time?

Yes. Assemble the dish (eggplant, sauce, cheese) in a baking dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.

How do I know when the eggplant is done?

The cheese should be melted and bubbling at the edges, and the eggplant cutlets should be tender when pierced with a fork. The top should be lightly golden.

Can I use a different cheese blend?

Yes. Substitute mozzarella, Pecorino Romano, and Parmesan with other Italian melting cheeses like provolone, fontina, or all mozzarella for a milder flavor.