This vegetarian main dish gets its influence from Mediterranean cuisine—crispy-coated eggplant topped with a saucy mixture of white beans and pasta sauce.

• 1 medium (about 20 oz.) eggplant or 3 medium (about 20 oz. total) zucchini
• 1/2 cup seasoned dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons milk (fat-free, 2%, or whole)
• 4 tablespoons (total) vegetable oil
• 1 1/2 cups marinara sauce or tomato pasta sauce with garlic
• 1 can (15 oz.) Great Northern beans, white kidney beans, or black beans, rinsed and drained

1. Preheat oven to 250°F.

2. If using eggplant, cut off and discard about 1 inch from both ends of the eggplant. Cut the eggplant into 10 even slices.

3. If using zucchini, cut off and discard about 1/2 inch from both ends of each zucchini. Cut each zucchini into 1/2-inch-thick slices.

4. Place bread crumbs on wax paper. Mix in Parmesan cheese.

5. Lightly brush both sides of the eggplant or zucchini slices with milk.

6. Press eggplant or zucchini slices in crumb mixture, gently pressing crumbs on both sides.

7. In large nonstick skillet, heat 2 tablespoons of the oil over medium heat.

8. Arrange half of the eggplant or zucchini slices in a single layer in skillet. Cook, uncovered, until golden brown, turning frequently. (Allow about 10 minutes total time for eggplant or about 7 minutes total time for zucchini.)

9. Remove from skillet. Place on cookie sheet. Keep warm in oven while cooking remaining eggplant or zucchini.

10. Carefully wipe out skillet with paper towels. Cook the remaining eggplant or zucchini the same as above, using the remaining 2 tablespoons oil.

11. Meanwhile, in medium saucepan, combine marinara (or pasta sauce) and beans. Cook, uncovered, over low heat for 5 to 10 minutes or until hot, stirring frequently.

12. To serve, place eggplant or zucchini slices in 5 shallow bowls or serving plates. Spoon bean mixture on top.