YOUR SOLIN GENERATED RECIPE
Hearty Baked Eggplant Parmesan
Enjoy a wholesome twist on a classic Italian favorite. Tender baked eggplant rounds layered with rich tomato sauce, protein-packed melted part-skim mozzarella and Parmesan, and an infusion of hearty lentils come together to create an indulgent yet balanced meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Tomato Sauce (125g)
3/4 cup shredded part-skim Mozzarella (84g)
1 tablespoon grated Parmesan (5g)
1/2 cup cooked Lentils (115g)
5 sprigs Fresh Basil
2 cloves Garlic
2 teaspoons Olive Oil
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. Lay the slices on the baking sheet and lightly brush both sides with olive oil.
Roast the eggplant slices in the oven for about 20 minutes, flipping halfway, until they are soft and beginning to brown.
While the eggplant bakes, prepare the sauce by heating the tomato sauce in a small saucepan with minced garlic and torn basil leaves. Let it simmer for 5 minutes to meld the flavors.
Lay a layer of roasted eggplant slices in a baking dish. Spoon a thin layer of the warmed tomato sauce over the eggplant, then sprinkle a portion of cooked lentils evenly on top.
Sprinkle a layer of shredded mozzarella cheese and a light dusting of grated Parmesan over the lentils. Repeat layering if desired, finishing with a cheese layer on top.
Return the assembled dish to the oven and bake for an additional 10-12 minutes until the cheeses are melted and bubbly.
Garnish with extra fresh basil leaves before serving. Enjoy your hearty, protein-balanced Eggplant Parmesan as a fulfilling meal any time of day.