YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan with Tempeh
Enjoy a wholesome twist on a classic Italian favorite with layers of tender baked eggplant, savory low-sugar marinara, protein-packed tempeh, and a melty blend of part-skim mozzarella and Parmesan cheese. This dish delivers a satisfying texture and rich flavor while keeping your meal light and balanced.
INGREDIENTS
0.5 medium Eggplant (200g)
0.5 cup Low-Sugar Marinara Sauce (125g)
0.5 cup shredded Part-Skim Mozzarella (56g)
2 tbsp Grated Parmesan Cheese (10g)
3 ounces Tempeh (85g)
1 tbsp Fresh Basil
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Slice the half eggplant into 1/4-inch thick rounds. Lightly spray both sides with olive oil spray and season with a pinch of salt if desired.
Arrange the eggplant slices on the baking tray in a single layer and bake for 15 minutes until they start to soften.
While the eggplant bakes, slice the tempeh into thin strips or small cubes. Optionally, lightly sauté the tempeh in a non-stick pan until slightly golden to enhance texture and flavor.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.
Distribute the tempeh evenly over the sauced eggplant, then sprinkle shredded mozzarella cheese over the top.
Drizzle a little more marinara sauce on top if desired and finish with a sprinkle of grated Parmesan cheese.
Return the tray to the oven and bake for another 10 minutes until the cheese is melted and bubbly.
Garnish with fresh basil before serving. Enjoy your Healthy Baked Eggplant Parmesan as a balanced meal!