YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Hero
Savor a unique twist on a classic favorite with this Crispy Baked Eggplant Parmesan Hero. Delight in tender roasted eggplant layered with a rich marinara sauce, melty mozzarella and savory parmesan, complemented by a crispy whole wheat breadcrumb topping. Enhanced with protein-packed cooked lentils and firm tofu, every bite offers a satisfying blend of textures and flavors, crowned with a drizzle of olive oil and a sprinkle of Italian herbs.
INGREDIENTS
200g Eggplant
30g Whole Wheat Breadcrumbs
125g Marinara Sauce
28g Mozzarella Cheese (Part-Skim)
10g Parmesan Cheese
5g Olive Oil
99g Cooked Lentils
50g Firm Tofu
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly salt them and let sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
Cut the firm tofu into small cubes and gently toss with a pinch of Italian seasoning.
Arrange the eggplant slices on the baking sheet. Drizzle a little olive oil over them and sprinkle with half of the whole wheat breadcrumbs.
Spoon a layer of marinara sauce over each eggplant slice, then distribute the tofu cubes and cooked lentils evenly on top.
Sprinkle the shredded mozzarella and grated parmesan cheeses over the layers, then top with the remaining breadcrumbs and a light dusting of Italian seasoning.
Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the topping is golden and crispy.
Remove from the oven, garnish with fresh basil if desired, and serve warm.