Eggplant Parmesan (kind of)

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Grilled Eggplant Parmesan

Yield: Serves 2

Calories per serving: 371

Macros per serving: Carbs 48g | Fat 8g | Protein 32g

INGREDIENTS

• 1 large aubergine, sliced rather thickly
• 1 large zucchini, sliced rather thickly, lenghtwise
• Salt and pepper to taste
• 30g low fat mozzerella cheese, grated (I used cottage cheese)
  
• 30g fresh parmesan cheese, grated
For the "faux" bechamel
• 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
  
For the tomato sauce
• 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

INSTRUCTIONS

1. Start by cutting your aubergine and courgette in thick slices (round for the aubergine, long for the courgettes) and sprinkle them with salt and pepper. Transfer to a plate and set to rest in the refrigerator while you work on the tomato sauce and "faux" bechamel.
2. For the tomato sauce, coat a large saucepan with a little bit of olive oil and heat over medium high heat. When pan is hot enough, add the onion, celery, salt, pepper and oregano and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent. Stir in garlic and continue cooking for another minute. Add tomatoes and tomato paste, stir well and bring to the boil then reduce heat and simmer gently for 10-15 minutes, stirring from time to time.
3. For the faux bechamel, coat a medium saucepan with a little bit of olive oil and heat over medium heat. When the saucepan is hot enough, add the onion, salt and pepper and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent.Stir in milk and nutritional yeast and continue cooking while whisking continuously until yeast is completely "melted" and the sauce has a nice creamy texture to it. Remove from heat and whisk in plain yogurt. It's important that you do not cook the yogurt, as yogurt has a tendendy to curdle when cooked.
4. Now, preheat your outdoor grill to medium high heat and your oven to 375F. Place the aubergine and zucchini slices on the grill and cook for about 4-5 minutes per side, or until the veggies become soft and have nice grill marks on them.
5. When the vegetables are ready, pile them into individual oven safe dishes, alternating between eggplant and zucchini. Top with tomato sauce, followed by "faux" bechamel, then divide the grated cheeses between the two dishes.
6. Place in the oven and cook for about 10-15 minutes then set your oven to broil and continue cooking just until cheeses melt and start to bubble and turn golden brown.
7. Serve with a side of salad