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Eggplant Parmesan with Spinach, Chickpeas and Turmeric

It's the king of veggies in India, and a favorite Italian dish as well! Eggplant. Fuse the two food cultures together - and you get a simple, succulent and bursting with flavor meal.

Eggplant Parmesan with Spinach, Chickpeas and Turmeric


1 medium egg plant

1/2 cup of chickpeas

2 cups of raw leaf spinach

1 TBSP of turmeric

Kosher salt to taste

Ground black pepper to taste

1 TBSP of avocado oil

1/4 cup of grated parmesan

3/4 cup of mozzarella cheese

Dried oregano to taste

Red pepper flakes to taste


Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray.

Slice eggplant into medium-thickness rings. Place evenly spread apart on baking tray. Spray both sides of rings with avocado oil, sprinkle with salt, pepper and turmeric. Bake for 15 minutes, or until eggplant is golden brown.

Spoon 1 tablespoon of mozzarella cheese and 1 tablespoon of marinara sauce onto each slice. Sprinkle with parmesan cheese and red pepper flakes. Evenly distribute raw spinach leaves and chickpeas. Bake for another 8 minutes or until desired doneness.

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