YOUR SOLIN GENERATED RECIPE
Baked Eggplant Parmesan with Roasted Vegetables
Savor a comforting twist on a classic with baked eggplant layered in zesty tomato sauce, melted mozzarella, and protein-packed firm tofu, all paired with a medley of roasted bell peppers and zucchini for a well-rounded, vibrant dish.
INGREDIENTS
1 medium Eggplant (200g)
1/2 cup Tomato Sauce (125g)
3/4 cup shredded Part-Skim Mozzarella (84g)
100g Firm Tofu
1 medium Red Bell Pepper (75g)
1 medium Zucchini (100g)
1 tablespoon Olive Oil
1 teaspoon Italian Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/2-inch thick rounds. Brush lightly with olive oil and season with salt, pepper, and Italian seasoning.
Arrange the eggplant slices on a baking tray and roast in the oven for about 20 minutes, flipping halfway until tender and slightly golden.
While the eggplant roasts, prepare the tofu by slicing it into thin pieces. Optionally, season lightly with salt and pepper.
In a separate baking dish, layer the roasted eggplant with a thin layer of tomato sauce, tofu slices, and scattered red bell pepper and zucchini slices cut into rounds or strips.
Sprinkle the shredded mozzarella evenly over the layered ingredients.
Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy your nutritious, protein-packed Baked Eggplant Parmesan with Roasted Vegetables.