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Vegetarian Eggplant Parmesan with Avocado Salad
Vegetarian Eggplant Parmesan with Avocado Salad

Vegetarian Eggplant Parmesan with Avocado Salad
A hearty and nutritious dinner featuring baked eggplant slices topped with cheese, served with a fresh avocado salad.
Vegetarian Eggplant Parmesan with Avocado Salad

To provide a balanced meal with sufficient carbohydrates and protein to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 1
    item
     onion
  • 200
    ml
     tomato sauce
  • 100
    g
     mozzarella cheese
  • 30
    g
     parmesan cheese
  • 50
    g
     breadcrumbs
  • 1
    item
     avocado
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 100
    g
     mixed greens
Preparation Time: 45 minutes
Vegetarian Eggplant Parmesan with Avocado Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the eggplant into rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
  3. Rinse and pat dry the eggplant slices.
  4. Dip each slice in olive oil, then coat with breadcrumbs.
  5. Place the slices on a baking sheet and bake for 20 minutes until golden.
  6. In a baking dish, layer baked eggplant slices with tomato sauce and mozzarella cheese.
  7. Sprinkle parmesan cheese on top and bake for another 15 minutes until cheese is bubbly.
  8. For the salad, dice the avocado and onion, and mix with lemon juice and mixed greens.
  9. Serve the eggplant parmesan hot with the avocado salad on the side.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 30 g 3.8 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 45 g 5.6 g
  • 1
    item
     eggplant
  • 1
    item
     onion
  • 200
    ml
     tomato sauce
  • 100
    g
     mozzarella cheese
  • 30
    g
     parmesan cheese
  • 50
    g
     breadcrumbs
  • 1
    item
     avocado
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 100
    g
     mixed greens
1
Servings
0

Preheat the oven to 200°C.

Slice the eggplant into rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture.

Rinse and pat dry the eggplant slices.

Dip each slice in olive oil, then coat with breadcrumbs.

Place the slices on a baking sheet and bake for 20 minutes until golden.

In a baking dish, layer baked eggplant slices with tomato sauce and mozzarella cheese.

Sprinkle parmesan cheese on top and bake for another 15 minutes until cheese is bubbly.

For the salad, dice the avocado and onion, and mix with lemon juice and mixed greens.

Serve the eggplant parmesan hot with the avocado salad on the side.

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