Grilled Eggplant Parmesan
- 1 large aubergine, sliced rather thickly
- 1 large zucchini, sliced rather thickly, lenghtwise
- Salt and pepper to taste
- 30g low fat mozzerella cheese, grated
- 30g fresh parmesan cheese, grated
- 1 small onion, finely chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ cup unsweetened soy milk
- ¼ cup nutritional yeast
- ½ fat free plain Greek yogurt
- 1 small onion, finely chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp dried oregano
- 1 small can (410g) diced tomatoes
- 1-2 tbsp tomato paste
- 10-12 fresh basil leaves
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Aubergine, large (1)
- Basil, fresh leaves (10)
- Celery, rib (1)
- Onion, small (2)
- Oregano, dried (1 tbsp)
- Tomatoes (1 small can)
- Zucchini, large (1)
- Canned Goods
- Tomato paste (1 tbsp)
- Cooking & Baking
- Black pepper (1 tsp)
- Garlic cloves (2)
- Nutritional yeast (1/4 cup)
- Salt (1 tsp)
- Salt and pepper (1)
- Dairy
- Greek yogurt, fat free plain (1/2)
- Mozzerella cheese, low fat grated (30 g)
- Parmesan cheese, fresh grated (30 g)
- Refrigerated
- Soy milk, unsweetened (1/2 cup)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published August 13, 2012 (6 months ago).
135 people saved this recipe.
