250 g boneless chicken breast

500 g beef tomatoes

2 cloves of garlic (chopped)

1 onion

1/2 chili pepper (chopped)

1 corn on the cob

2 Tbsp. canola oil

4 taco shells (ready-made)

50 g plain yogurt (1.5% fat)

25 g grated cheese

1 cilantro

1 pinch of iodized salt

1 pinch of pepper

Lay eggplant out on a cloth and sprinkle generously with salt. Let soak for 1 hour and preheat the oven to 200°.

Rinse the eggplant slices and pat them dry with a towel to dry them thoroughly.

Pour the vegan milk into a shallow dish. In another shallow dish, mix panko, garlic powder, basil, salt and pepper. Dip each eggplant slice first in the milk and then in the panko mixture so that both sides are completely covered.

Place the eggplant slices on the lined baking sheet. Spray or drizzle with olive oil (this will help the breadcrumbs brown).

Bake for about 24 minutes until breading is golden brown, turning halfway through.

Top each slice with about 2 tablespoons marinara sauce and vegan cheese (I like to use vegan parmesan) and bake for another 10 minutes.

Extra tip*

For higher energy needs, a fruit salad or a banana is a good choice.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 652 kcal | Protein 46.6 g | Carbohydrates 60.8 g | Fibre 12.4 g | Fat 23.9 g