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–+ servings

Eggplant Parmesan Chickpeas

4.82 | 11 reviews
This easy chickpea dish is like deconstructed eggplant parmesan, and it is delicious. Stewed tomatoes and chickpeas are topped with pan seared eggplant pieces, and then mozzarella melts right on top. It's a one-pan meal that gets topped with spicy-crusty bread crumbs, and trust me, it really tastes like a warm hug of eggplant parmesan.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings

Equipment

Ingredients

  • 1 large eggplant, 14 ounces
  • 2 pints cherry tomatoes, 32 ounces
  • 1/2 yellow onion, 6 ounces
  • 3 garlic cloves
  • Extra-virgin olive oil
  • 1 cup brioche bread crumbs, 2 ounces
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Diamond Crystal kosher salt
  • 2 tablespoons chopped Calabrian chilies
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 3/4 cup fresh basil leaves, 1 ounce
  • 6 ounces fresh mozzarella, sliced

Instructions 

  1. Begin with your mise en place. Halve the eggplant lengthwise, then cut it into crescent slices. Set aside. Quarter the cherry tomatoes, thinly slice 1/2 of an onion and thinly slice 3 garlic cloves. Set these all aside.
  2. Set a large, high-sided sauté pan with a fitted lid over medium heat. Add two tablespoons of olive oil and let it heat up for a few minutes.
  3. Add 1 cup of breadcrumbs to the olive oil. Then add a teaspoon of fennel seeds, a teaspoon of dried basil, half a teaspoon of dried oregano and half a teaspoon of red pepper flakes. Season with salt and stir so that the bread crumbs toast in the oil. Toast for 2-4 minutes, or until the breadcrumbs are a deep brown.
  4. Transfer the bread crumbs into a small bowl, no need to wipe out the pan, but just get as many of the bread crumbs out as possible.
  5. Place the pan back over medium heat and add another 1/4 cup of olive oil.
  6. In two batches, cook the eggplant. Add them to the pan so that no pieces overlap and cook until the pieces are golden on each side, about 2-3 minutes per side. The eggplant will absorb the oil like a sponge, so use 1/4 cup for the first batch, then add another 1/4 cup for the second batch. As you cook, season with a few pinches of salt.
  7. Remove the eggplant from the pan and set the pieces aside.
  8. Add the sliced onion to the pan, adding another drizzle of olive oil, if needed. Cook for 4-5 minutes, or until the onion has softened slightly. Then add the garlic, chopped Calabrian chilies, and tomatoes. Stir and season with salt.
  9. Cook the tomatoes until they begin to break down and turn jammy, about 9-12 minutes. Add the chickpeas and let the mixture continue to simmer another 3-4 minutes. Add the basil and mix. Taste and season to taste.
  10. Layer the cooked eggplant slices over the top of the simmer tomatoes. You should have enough to make a thick, even layer.
  11. Top the eggplant with the slices of mozzarella. Cover the pan with a tight fitting lid for 6-7 minutes, or until all the mozzarella has melted.
  12. Remove the pan from the heat. Take off the lid and scatter all the breadcrumbs over top.
  13. Use a spoon to scoop directly into the pan and serve!