Aubergine parmigiana with mozzarella and chickpeas

535 kcal · Protein 36 g · 40 min

Calories
535
Protein
36 g
Carbs
42 g
Fat
25 g

Per portion · Time: 40 min

  • Vegetarian
  • Gluten-free

Ingredients (1 portion)

  • aubergine300 g
  • light mozzarella100 g
  • chickpeas (cooked)120 g
  • crushed tomatoes150 g
  • parmesan10 g
  • olive oil8 g

Steps

  1. Slice the aubergine lengthwise, brush with oil and bake at 220 °C for 20 minutes until soft.
  2. Mix the crushed tomatoes with the chickpeas, garlic, salt and oregano.
  3. Layer the aubergine, sauce and sliced mozzarella in a baking dish.
  4. Sprinkle with parmesan and bake for 12 minutes until bubbling.

Dinner