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Vegetarian Eggplant Parmesan with Whole Wheat Spaghetti
Vegetarian Eggplant Parmesan with Whole Wheat Spaghetti

Vegetarian Eggplant Parmesan with Whole Wheat Spaghetti
A hearty and nutritious Italian-inspired dinner featuring baked eggplant slices topped with marinara sauce and cheese, served with whole wheat spaghetti.
Vegetarian Eggplant Parmesan with Whole Wheat Spaghetti

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

Ingredients:
1
Servings
  • 500
    g
     eggplant
  • 200
    g
     whole wheat spaghetti
  • 300
    g
     marinara sauce
  • 150
    g
     mozzarella cheese
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 10
    g
     basil
  • 3
    clove
     garlic
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 60 minutes
Vegetarian Eggplant Parmesan with Whole Wheat Spaghetti
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. Brush eggplant slices with olive oil and place on a baking sheet. Bake for 20 minutes until tender.
  5. Cook whole wheat spaghetti according to package instructions. Drain and set aside.
  6. In a baking dish, layer baked eggplant slices, marinara sauce, mozzarella cheese, and parmesan cheese.
  7. Bake in the oven for an additional 20 minutes until cheese is melted and bubbly.
  8. Serve the eggplant parmesan over a bed of whole wheat spaghetti.
  9. Garnish with fresh basil leaves and season with black pepper.
Nutrition Per Serving 1247 g Per 100g
Energy 2200 kcal 176 kcal
Protein 85 g 6.8 g
Fibre 30 g 2.4 g
Salt 5 g 0.4 g
Sugar 20 g 1.6 g
Carbohydrates 250 g 20.0 g
Fat 110 g 8.8 g
  • 500
    g
     eggplant
  • 200
    g
     whole wheat spaghetti
  • 300
    g
     marinara sauce
  • 150
    g
     mozzarella cheese
  • 50
    g
     parmesan cheese
  • 30
    ml
     olive oil
  • 10
    g
     basil
  • 3
    clove
     garlic
  • 5
    g
     salt
  • 2
    g
     black pepper
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.

Brush eggplant slices with olive oil and place on a baking sheet. Bake for 20 minutes until tender.

Cook whole wheat spaghetti according to package instructions. Drain and set aside.

In a baking dish, layer baked eggplant slices, marinara sauce, mozzarella cheese, and parmesan cheese.

Bake in the oven for an additional 20 minutes until cheese is melted and bubbly.

Serve the eggplant parmesan over a bed of whole wheat spaghetti.

Garnish with fresh basil leaves and season with black pepper.

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