PCOS Vegetarian Italian Recipes: Dinner - Eggplant Parmesan with Zoodles
Nutrition per Serving
350
Calories
18g
Protein
30g
Carbs
15g
Fat
Grocery list: Eggplant, Zucchinis, Marinara Sauce, Mozzarella Cheese, Parmesan Cheese, Fresh Basil, Garlic, Olive Oil, Salt, Pepper. This recipe has a low Glycemic Index (GI) due to the use of eggplant and zucchini, which are low GI vegetables.
Ingredients
1 large eggplant (US: 1lb, Metric: 450g), 2 zucchinis (US: 1lb, Metric: 450g), 1 cup of marinara sauce (US: 8oz, Metric: 225g), 1 cup of shredded mozzarella cheese (US: 4oz, Metric: 113g), 1/2 cup of grated Parmesan cheese (US: 2oz, Metric: 57g), 1/4 cup of fresh basil leaves, 2 cloves of garlic, 1 tablespoon of olive oil, Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). 2. Slice the eggplant into 1/2 inch thick rounds and lay them out on a baking sheet. Sprinkle with salt and let sit for 15 minutes. 3. Rinse the eggplant slices and pat dry. 4. Spread a thin layer of marinara sauce on each slice, then top with mozzarella and Parmesan cheese. 5. Bake for 20-25 minutes, or until the cheese is bubbly and golden. 6. While the eggplant is baking, spiralize the zucchinis into zoodles. 7. Heat the olive oil in a pan over medium heat. Add the garlic and cook until fragrant. 8. Add the zoodles and cook for 2-3 minutes, or until tender. 9. Serve the baked eggplant parmesan over the zoodles and garnish with fresh basil.
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