YOUR SOLIN GENERATED RECIPE
Healthy Baked Eggplant Parmesan with Roasted Vegetables
Enjoy a vibrant, veggie-packed twist on classic Eggplant Parmesan. Tender baked eggplant slices layer with zesty tomato sauce, part-skim mozzarella, and a hint of parmesan, accompanied by a medley of roasted zucchini, red bell pepper, and protein-boosting tofu and chickpeas. Fresh basil ties it all together for a satisfying and balanced meal.
INGREDIENTS
1 medium Eggplant (200g)
1/2 cup Tomato Sauce (125g)
2 ounces Part-Skim Mozzarella Cheese (56g)
1 tbsp Grated Parmesan Cheese (5g)
100g Extra Firm Tofu
75g Chickpeas (canned, drained)
100g Zucchini
100g Red Bell Pepper
1/2 tbsp Olive Oil (7.5g)
Fresh Basil (5g)
PREPARATION
Preheat the oven to 400°F. Slice the eggplant into 1/4-inch thick rounds and lightly season with salt and pepper.
Arrange eggplant slices on a baking sheet lined with parchment paper. Bake for about 20 minutes until tender and slightly golden.
While the eggplant bakes, prepare the roasted vegetables. Dice zucchini and red bell pepper into bite-sized pieces. In a bowl, toss them with olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for 15 minutes until softened.
In a small saucepan, gently warm the tomato sauce with a pinch of salt, allowing the flavors to meld.
Once the eggplant is baked, layer slices on a serving dish. Spoon a thin layer of tomato sauce over each slice, then sprinkle with part-skim mozzarella and a light dusting of grated parmesan cheese.
Crumble the tofu into small cubes and add them on top of the layered eggplant. Scatter the chickpeas evenly over the dish.
Top the dish with the roasted vegetables and garnish with fresh basil leaves.
Return the assembled dish to the oven for an additional 5 minutes to let the cheese melt and meld with the flavors. Serve warm and enjoy!