EGGPLANT PARMIGIANA
- Servings : 4
- Preparation : 20 minutes
- Cook time : 35 minutes
- Calories : 250 cal
- Carbohydrate : 31 g
- Lipid : 9 g
- Fiber : 10 g
- Protein : 14 g
![Redécouvrez l'aubergine à la parmigiana avec cette savoureuse recette réinventée signée Isabelle Huot Docteure en nutrition. Un repas simple, rapide et santé.](http://www.isabellehuot.com/cdn/shop/articles/aubergine_parmigiana_fromage_cottage_560x420_e2b51451-911e-4ddf-af3b-95ff70915518_{width}x.jpg?v=1718970210)
Ingredients
- 2 eggplants cut in half lengthwise
- 20 ml (4 tsp) olive oil for brushing
- Salt, garlic powder and pepper to taste
Textured tomato sauce:
- 375 ml (1 ½ cup) tomato sauce
- 1 Italian tomato cut into brunoise
- 1 garlic clove, chopped
Cream of cottage cheese:
- 250 ml (1 cup) 2% cottage cheese m.g.
- 30 ml (2 tbsp.) milk or cream 15% m.g.
Topping:
- 60 ml (1/4 cup) parmesan cheese
Pangrattato:
- 2.5 ml (1 /2 tsp) olive oil
- ½ garlic clove, chopped
- 125 ml (1/2 cup) panko
Steps
1 - Preheat the oven to 190°C (375°F).
2 - Place the eggplant halves on a work surface. Using a knife, score the flesh.
3 -Brush with olive oil. Season with salt and pepper. Place on a baking tray.
4 - Bake for 25-30 minutes (or until the flesh is tender and easy to crush) . Remove from the oven.
5 - While the eggplants are cooking, put all the ingredients for the textured tomato sauce in a bowl and set aside.
6 - Place the cottage cheese and milk in a bowl. mini blender. Pulse until smooth and creamy.
7 - Mash the flesh of each eggplant half (being careful not to break the eggplant skin).
8 - Top each eggplant half with textured tomato sauce, cottage cheese cream and top with parmesan cheese
9 - Return to the oven under the broiler (BROIL) and cook for 4-5 minutes (or until. until you obtain a nice color).
10 - Remove from the oven. For more crunch, add garlic pangrattato to taste on top.
Pangrattato
11 - Serve immediately and accompany with a good green salad.
12 - In a non-stick pan, heat the oil and garlic and cook for 1 minute. Add the panko. Cook for 2-3 minutes (or until golden brown). Remove from heat.
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