Baked Eggplant Protein Parmesan Recipe

About this recipe

A high-protein, vegetarian twist on the classic Eggplant Parmesan, perfect for a satisfying dinner. This dish features baked eggplant layered with mozzarella, parmesan, and a rich spaghetti sauce for a wholesome and delicious meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Organigram Chia Seeds
• 200 g Hommade Tomato Puree

Instructions

1. 1. Preheat your oven to 400°F (200°C). Lightly grease two baking sheets.
2. 2. Peel 2 medium eggplants and slice them into 1/2-inch thick rounds.
3. 3. In a shallow bowl, mix 1/4 cup of chia seeds with 1/2 cup of water and let it sit for 5 minutes to thicken. In another bowl, place 1 1/2 cups of matzoh meal.
4. 4. Dip each eggplant slice into the chia seed mixture, then coat it with the matzoh meal. Arrange the slices in a single layer on the prepared baking sheets.
5. 5. Bake the eggplant slices for 20 minutes, then flip them over and bake for an additional 15 minutes until golden and tender.
6. 6. Reduce the oven temperature to 325°F (165°C). Lightly grease a 13 x 9 x 2-inch baking dish.
7. 7. Layer 1/3 of the baked eggplant slices in the dish. Top with 1/3 of the 2 cups of shredded mozzarella cheese and 1 cup of tomato puree. Repeat the layers two more times.
8. 8. Sprinkle 1/2 cup of grated parmesan cheese evenly over the top layer.
9. 9. Bake the assembled dish, uncovered, for 30 minutes or until thoroughly heated and bubbly.
10. 10. Let the dish rest for 5 minutes before serving. Enjoy your high-protein, vegetarian dinner!