YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan with Roasted Vegetables
Savor a light yet satisfying twist on the classic Italian favorite. This dish features tender baked eggplant layered with a zesty marinara sauce, whole-wheat breadcrumbs, a blend of cottage cheese and Parmesan, and lean grilled chicken for an extra protein punch, all crowned with a medley of perfectly roasted zucchini and red bell pepper. A harmony of textures and rich flavors makes this dish both comforting and nutritious.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Marinara Sauce (125g)
1/4 cup Whole-Wheat Breadcrumbs (15g)
1 large Egg
1/2 cup Low-Fat Cottage Cheese (113g)
1 tablespoon Parmesan Cheese
1 teaspoon Olive Oil
2 ounces Grilled Chicken Breast
1 small Zucchini (100g)
1/2 medium Red Bell Pepper (75g)
PREPARATION
Preheat the oven to 400°F (200°C).
Slice the eggplant into 1/4-inch thick rounds, and lightly brush both sides with olive oil.
Lay the eggplant slices on a baking sheet and bake for 15 minutes until they begin to soften.
Meanwhile, mix together the whole-wheat breadcrumbs, beaten egg, and a sprinkle of Parmesan cheese in a shallow dish.
Remove the eggplant from the oven and dip each slice into the breadcrumb mixture, coating both sides evenly.
Spread a thin layer of marinara sauce over each breaded eggplant slice, then add dollops of low-fat cottage cheese and scatter the grilled chicken pieces on top.
Return the eggplant slices to the oven and bake for an additional 10 minutes until heated through and lightly browned.
For the roasted vegetables, chop the zucchini and red bell pepper. Toss them with a little olive oil, salt, and pepper on a separate baking sheet.
Roast the vegetables in the oven alongside the eggplant for about 12 minutes, or until tender.
Plate the baked eggplant parmesan slices and serve with the warm roasted vegetables on the side.