PCOS Vegan Italian Recipes: Dinner - Vegan Eggplant Parmesan
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
Grocery list: large eggplant, marinara sauce, vegan mozzarella cheese, whole wheat breadcrumbs, olive oil, salt, and pepper. This recipe is low GI, as whole wheat breadcrumbs and eggplant have a low glycemic index.
Ingredients
1 large eggplant (US: 1lb, Metric: 450g), 2 cups marinara sauce (US: 16oz, Metric: 475ml), 2 cups vegan mozzarella cheese (US: 16oz, Metric: 450g), 1 cup whole wheat breadcrumbs (US: 8oz, Metric: 225g), 2 tbsp olive oil (US: 1oz, Metric: 30ml), Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C). 2. Slice the eggplant into 1/2 inch thick rounds. 3. Coat each slice in olive oil, then dip in breadcrumbs. 4. Arrange the slices on a baking sheet and bake for 20 minutes. 5. Remove from oven, top each slice with marinara sauce and vegan cheese. 6. Return to oven and bake for another 15 minutes, or until cheese is melted and bubbly. 7. Season with salt and pepper before serving.
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