Protein-Packed Eggplant Parmesan
Method
Roast the eggplant: Preheat the oven to 220°C. Arrange the eggplant slices on two baking trays. Brush lightly with olive oil and season with oregano, smoked paprika, salt and black pepper. Roast for 15–18 minutes, turning halfway, until tender and lightly golden.
Make the protein-rich sauce: Meanwhile, heat the remaining olive oil in a skillet. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir in the lentils and passata and simmer for 8–10 minutes. Fold in the spinach and cook until wilted.
Prepare the creamy layer: Mix the cottage cheese with half of the Parmesan and dried basil. Season with black pepper.
Layer: Reduce the oven to 190°C. Spread a thin layer of lentil tomato sauce in a baking dish. Add a layer of roasted eggplant, followed by spoonfuls of the cottage cheese mixture. Repeat the layers, finishing with tomato sauce.
Bake: Top with mozzarella, remaining Parmesan and breadcrumbs. Bake for 20–22 minutes until bubbling and golden. Rest for 5–10 minutes before serving and finish with fresh basil.
Vegan option: Replace the cottage cheese with 150 g blended firm tofu, mozzarella with 100 g vegan mozzarella, and Parmesan with 2 tbsp nutritional yeast. Use egg-free breadcrumbs. This lighter Eggplant Parmesan gets a major protein upgrade from lentils and cottage cheese while keeping everything people love about the classic: tender roasted eggplant, rich tomato sauce and a golden, bubbling cheese topping. It is hearty enough to serve as a complete main course.
Nutrition Facts
Per serving
