EGGPLANT PARMIGIANA


  • Servings : 4
  • Preparation : 20 minutes
  • Cook time : 35 minutes
  • Calories : 250 cal
  • Carbohydrate : 31 g
  • Lipid : 9 g
  • Fiber : 10 g
  • Protein : 14 g
Redécouvrez l'aubergine à la parmigiana avec cette savoureuse recette réinventée signée Isabelle Huot Docteure en nutrition. Un repas simple, rapide et santé.

Ingredients

  • 2 eggplants cut in half lengthwise
  • 20 ml (4 tsp) olive oil for brushing
  • Salt, garlic powder and pepper to taste

Textured tomato sauce:

  • 375 ml (1 ½ cup) tomato sauce
  • 1 Italian tomato cut into brunoise
  • 1 garlic clove, chopped

Cream of cottage cheese:

  • 250 ml (1 cup) 2% cottage cheese m.g.
  • 30 ml (2 tbsp.) milk or cream 15% m.g.

Topping:

  • 60 ml (1/4 cup) parmesan cheese

Pangrattato:

  • 2.5 ml (1 /2 tsp) olive oil
  • ½ garlic clove, chopped
  • 125 ml (1/2 cup) panko


Steps

1 - Preheat the oven to 190°C (375°F).


2 - Place the eggplant halves on a work surface. Using a knife, score the flesh.


3 -Brush with olive oil. Season with salt and pepper. Place on a baking tray.


4 - Bake for 25-30 minutes (or until the flesh is tender and easy to crush) . Remove from the oven.


5 - While the eggplants are cooking, put all the ingredients for the textured tomato sauce in a bowl and set aside.


6 - Place the cottage cheese and milk in a bowl. mini blender. Pulse until smooth and creamy.


7 - Mash the flesh of each eggplant half (being careful not to break the eggplant skin).


8 - Top each eggplant half with textured tomato sauce, cottage cheese cream and top with parmesan cheese


9 - Return to the oven under the broiler (BROIL) and cook for 4-5 minutes (or until. until you obtain a nice color).


10 - Remove from the oven. For more crunch, add garlic pangrattato to taste on top.


Pangrattato


11 - Serve immediately and accompany with a good green salad.


12 - In a non-stick pan, heat the oil and garlic and cook for 1 minute. Add the panko. Cook for 2-3 minutes (or until golden brown). Remove from heat.




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