YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant with Roasted Bell Peppers and Marinara
Savor the rich layers of tender, crispy baked eggplant paired with sweet, roasted bell peppers and a robust marinara. This dish is uplifted by cubes of lightly seasoned tofu and finishing dollops of nonfat Greek yogurt and a sprinkle of Parmesan, creating an artful balance of textures and flavors that belie its wholesome foundations.
INGREDIENTS
1 medium Eggplant (~300g)
1 medium Red Bell Pepper (~120g)
1 medium Yellow Bell Pepper (~120g)
1 cup Marinara Sauce (240g)
150g Firm Tofu, cubed
1/4 cup Nonfat Greek Yogurt
2 tbsp Grated Parmesan Cheese
3 sprays Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°C). Lightly line a baking sheet with parchment paper and spray with olive oil.
Slice the eggplant into 1/2-inch thick rounds. Arrange the slices on the baking sheet, lightly spraying the tops with olive oil.
Place the eggplant in the oven and bake for about 20 minutes until the slices are tender and starting to crisp.
While the eggplant bakes, cut the red and yellow bell peppers into strips. Toss them with a light spray of olive oil, salt, and pepper, then spread on a separate baking sheet.
Roast the bell peppers in the oven for about 15 minutes until they are soft and slightly charred on the edges.
In a small bowl, gently toss the cubed tofu with a pinch of salt, pepper, and a light spray of olive oil. After the eggplant has been in the oven for 20 minutes, add the tofu cubes to the same baking sheet and bake for an additional 10-12 minutes until firm and lightly crisp.
Warm the marinara sauce in a small pot over low heat.
To assemble, plate the crispy baked eggplant slices and top with roasted bell peppers and baked tofu. Drizzle warm marinara sauce over the top.
Finish with a dollop of nonfat Greek yogurt and a sprinkle of grated Parmesan cheese for a creamy, tangy contrast. Serve immediately.