YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a modern twist on a classic Italian favorite. This dish features tender roasted eggplant layers topped with a zesty tomato sauce, a crispy whole wheat breadcrumb and Parmesan crust, and is boosted with plant-based protein from firm tofu and chickpeas. Finished with fragrant fresh basil and a drizzle of olive oil, each bite is a satisfying blend of textures and flavors ideal for a clean, balanced meal.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Tomato Sauce (125g)
2 tbsp Whole Wheat Breadcrumbs (15g)
2 tbsp Parmesan Cheese (10g)
2 tsp Olive Oil (9g)
150g Firm Tofu
1/2 cup Chickpeas (82g)
2 cloves Garlic
Fresh Basil (6 sprigs)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with 1 tsp olive oil.
Slice the eggplant into 1/4-inch rounds. Sprinkle both sides lightly with salt and let them sit for 10 minutes to draw out moisture, then pat dry.
In a small bowl, combine whole wheat breadcrumbs, grated Parmesan cheese, salt, and pepper.
Using a pastry brush, lightly coat each eggplant slice with the remaining olive oil, then press each slice into the breadcrumb mixture to coat both sides.
Arrange the coated eggplant slices on the prepared baking sheet. Bake for 20-25 minutes until crispy and golden, flipping once halfway through.
While the eggplant bakes, heat a non-stick skillet over medium heat. Finely mince garlic and sauté until fragrant. Add crumbled firm tofu and chickpeas to the pan, stirring to warm them through and lightly season with salt and pepper.
Warm the tomato sauce in a small pot over low heat, then stir in chopped fresh basil.
Assemble the dish by layering baked eggplant slices with a spoonful of the herbed tomato sauce and the tofu-chickpea mixture. Garnish with extra fresh basil.
Serve immediately and enjoy your protein-packed, crispy eggplant Parmesan with a fresh herbal twist.