High-Protein Eggplant Parmesan Bake Recipe

About this recipe

This hearty and protein-packed eggplant parmesan is perfect for dinner. Layers of baked eggplant, rich tomato sauce, and melted cheeses come together for a satisfying vegetarian meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Agromonte Salsa Pronta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 227G Paxo Golden Breadcrumbs
• - Schwartz Oregano
• 15G Terre Exotique Chopped Basil, 15G

Instructions

1. 1. Preheat the oven to 375 degrees Fahrenheit. Lightly oil a baking tray and a 9 x 13 inch baking dish.
2. 2. Slice 2 large eggplants into 1/4-inch thick rounds. Dip each slice into 3/4 cup milk, then coat with 2 cups bread crumbs mixed with 1/2 teaspoon oregano and 1 teaspoon basil.
3. 3. Arrange the coated eggplant slices on the prepared baking tray and bake for 20 minutes, flipping halfway through, until golden and tender.
4. 4. Spread a thin layer of 1 batch Italian tomato sauce in the bottom of the baking dish. Layer half of the baked eggplant slices over the sauce, followed by half of the remaining sauce, 1/2 cup grated parmesan cheese, and 1/2 pound shredded mozzarella cheese.
5. 5. Repeat the layers with the remaining eggplant, sauce, parmesan, and mozzarella. Bake in the oven for 25-30 minutes, or until the cheese is bubbly and golden.
6. 6. Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.