Veal & Eggplant Parmesan Bake

15 min prep • 45 min cook

Veal & Eggplant Parmesan Bake

A lighter, high-protein take on Eggplant Parmesan using lean veal and baked instead of fried eggplant.

Nutrition per Serving

4 servings

302.98

Calories

35.31g

Protein

11.55g

Carbs

12.41g

Fat

4.25g

Fiber

47%

P/Cal Ratio

Ingredients

  • 1
    Eggplant (raw)
    400 g
  • 2
    Garlic (raw)
    10 g
  • 3
    Veal (raw)
    500 g
  • 4
    Mozzarella cheese
    150 g
  • 5
    Tomatoes (raw)
    400 g
  • 6
    Italian herbs, salt, pepper

Instructions

  1. 1

    Roast eggplant slices at 400°F (200°C) for 15 minutes until soft.

  2. 2

    In a pan, brown the ground veal with garlic, then add crushed tomatoes and herbs. Simmer for 10 minutes.

  3. 3

    In a baking dish, layer the meat sauce, then eggplant, repeating until ingredients are used up.

  4. 4

    Top with mozzarella cheese and bake for 20 minutes until bubbly.

  5. 5

    Divide into 4 servings.

Tags

bakeditalianvealhigh-protein