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Writer's pictureNatalie

Eggplant Parmigiana

Eggplant Parmigiana


Sundays I like to prepare something that everyone loves.. here’s another one pan recipe!


Macros per serving (serves 4):

30g Protein 25g Carb * 15g Fat * 350 Calories


Ingredients:


1 large eggplant, sliced into 1/4 inch rounds

1 cup of whole wheat breadcrumbs

1/2 cup of grated Parmesan cheese

1 cup of low-fat mozzarella cheese

2 eggs, beaten

1 cup of high-protein marinara sauce

1 lb of lean ground turkey or chicken

1 cup of low-fat cottage cheese or ricotta cheese

1 tsp of Italian seasoning

Salt and pepper, to taste

Avocado spray


Instructions:


Preheat the oven to 400 degrees.


In a bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.


Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.


Place the coated eggplant slices on a baking sheet sprayed with cooking spray.


Bake in the oven for 15-20 minutes, or until the eggplant is tender and the breadcrumbs are crispy.


In a skillet, cook the lean ground turkey or chicken until browned and fully cooked. Season with Italian seasoning, salt, and pepper.


In a baking dish, layer the baked eggplant slices with high-protein marinara sauce, cooked ground turkey or chicken, cottage cheese or ricotta cheese, and mozzarella cheese.


Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.


Serve hot and enjoy!

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