Chickpea, Eggplant, and Tomato Casserole

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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  • salt
    to taste
  • 1 medium eggplant
    peeled and cubed
  • 2 spray(s) cooking spray
    to coat baking sheet and dish, divided
  • 1/4 cup(s) broth, chicken, fat-free, less sodium
  • 1 medium onion(s)
    finely chopped
  • 6 medium tomato(es)
    peeled, seeded and chopped
  • 1/4 cup(s) parsley, fresh
  • 1/2 teaspoon thyme, dried
  • 1 leaf bay leaves
  • 32 ounce(s) beans, garbanzo (chickpeas)
    (2 16-ounce cans), drained and rinsed
  • 1/2 cup(s) basil, fresh
  • 2 teaspoon oil, olive, extra-virgin
  • 1/2 teaspoon allspice, ground
  • 1/2 teaspoon pepper, red flakes
  • 1 pinch pepper, black ground
  • 1/4 cup(s) cheese, Parmesan, reduced-fat, grated


  • 1

    Lightly salt the eggplant and place in a colander for 15 minutes. Rinse and pat dry.

  • 2

    Preheat the oven to 400 F. Coat a no-stick baking sheet with no-stick spray. Place the eggplant on the baking sheet and bake for 20 minutes, turning occasionally. Remove from the oven and set aside. Reduce the oven temperature to 375 F.

  • 3

    In a large no-stick skillet, warm the broth over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes, parsley, thyme, and bay leaf. Cook and stir over medium-high heat until the liquid has evaporated. Remove from the heat.

  • 4

    Remove and discard the bay leaf. Stir in the eggplant, chick-peas, basil, oil, allspice, red pepper flakes and black pepper. Coat a no-stick baking dish with no-stick spray. Spoon the eggplant mixture into the baking dish and sprinkle with the Parmesan. Bake for 30 minutes, or until bubbly and brown.

Nutritional Information Amount Per Serving
  • Calories376
  • Total Fat7g
  • Saturated Fat1.4g
  • Sodium590mg
  • Carbohydrates68g
  • Dietary Fiber17g
  • Protein15g
  • Cholesterol4mg
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