Enjoy a satisfying and delicious end to your day with these 18 high-protein flexitarian dinner recipes. From hearty stews to flavorful curries and pasta dishes, you’ll find plenty of inspiration for a nutritious and satisfying evening meal.

1. Black Bean and Corn Salsa-Topped Salmon

A simple and flavorful salmon dish that’s packed with protein and healthy fats. The black bean and corn salsa adds a fresh and vibrant element to the dish.

Ingredients:

• 2 (6-ounce) salmon fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen or canned corn, thawed
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Bake for 12-15 minutes, or until the salmon is cooked through.
4. While the salmon is baking, prepare the salsa. In a medium bowl, combine the black beans, corn, red onion, cilantro, and lime juice. Stir to combine.
5. Top the cooked salmon with the black bean and corn salsa before serving.

2. Lentil Shepherd’s Pie

A hearty and comforting vegetarian version of the classic shepherd’s pie. The lentil filling is rich and flavorful, and the mashed sweet potato topping adds a touch of sweetness.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 4 cups mashed sweet potatoes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 10 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the lentils, vegetable broth, and thyme. Bring to a simmer, then reduce the heat and let it cook for 30-40 minutes, or until the lentils are tender and the liquid has been absorbed.
5. Season the lentil mixture with salt and pepper to taste.
6. Spread the lentil mixture in the bottom of a baking dish. Top with the mashed sweet potatoes.
7. Bake for 20-25 minutes, or until the filling is bubbly and the sweet potato topping is lightly golden.

3. Creamy Tomato Pasta with White Beans and Spinach

A simple and satisfying pasta dish that’s packed with protein and flavor. The white beans add a creamy texture and a healthy dose of plant-based protein.

Ingredients:

• 8 ounces whole-wheat pasta
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 cups fresh spinach
• 1/2 cup heavy cream or full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes and cannellini beans. Bring to a simmer and let it cook for 10 minutes.
5. Stir in the spinach and cook until wilted.
6. Stir in the heavy cream or coconut milk and season with salt and pepper to taste.
7. Add the cooked pasta to the sauce and toss to combine.
8. Serve the pasta warm with a sprinkle of Parmesan cheese, if desired.

18 High-Protein Flexitarian Dinner Recipes

Enjoy a satisfying and delicious end to your day with these 18 high-protein flexitarian dinner recipes. From hearty stews to flavorful curries and pasta dishes, you’ll find plenty of inspiration for a nutritious and satisfying evening meal.

1. Black Bean and Corn Salsa-Topped Salmon

A simple and flavorful salmon dish that’s packed with protein and healthy fats. The black bean and corn salsa adds a fresh and vibrant element to the dish.

Ingredients:

• 2 (6-ounce) salmon fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen or canned corn, thawed
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Bake for 12-15 minutes, or until the salmon is cooked through.
4. While the salmon is baking, prepare the salsa. In a medium bowl, combine the black beans, corn, red onion, cilantro, and lime juice. Stir to combine.
5. Top the cooked salmon with the black bean and corn salsa before serving.

2. Lentil Shepherd’s Pie

A hearty and comforting vegetarian version of the classic shepherd’s pie. The lentil filling is rich and flavorful, and the mashed sweet potato topping adds a touch of sweetness.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 4 cups mashed sweet potatoes

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 10 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the lentils, vegetable broth, and thyme. Bring to a simmer, then reduce the heat and let it cook for 30-40 minutes, or until the lentils are tender and the liquid has been absorbed.
5. Season the lentil mixture with salt and pepper to taste.
6. Spread the lentil mixture in the bottom of a baking dish. Top with the mashed sweet potatoes.
7. Bake for 20-25 minutes, or until the filling is bubbly and the sweet potato topping is lightly golden.

3. Creamy Tomato Pasta with White Beans and Spinach

A simple and satisfying pasta dish that’s packed with protein and flavor. The white beans add a creamy texture and a healthy dose of plant-based protein.

Ingredients:

• 8 ounces whole-wheat pasta
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 cups fresh spinach
• 1/2 cup heavy cream or full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes and cannellini beans. Bring to a simmer and let it cook for 10 minutes.
5. Stir in the spinach and cook until wilted.
6. Stir in the heavy cream or coconut milk and season with salt and pepper to taste.
7. Add the cooked pasta to the sauce and toss to combine.
8. Serve the pasta warm with a sprinkle of Parmesan cheese, if desired.

4. One-Pan Lemon Herb Salmon and Veggies

A simple and elegant one-pan meal that’s perfect for a weeknight dinner. The salmon is cooked with a variety of colorful vegetables and a lemon-herb dressing.

Ingredients:

• 2 (6-ounce) salmon fillets
• 1 lb asparagus, trimmed
• 1 pint cherry tomatoes
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the asparagus and cherry tomatoes with 1 tablespoon of olive oil, oregano, and basil. Season with salt and pepper.
3. Place the salmon fillets on the baking sheet with the vegetables. Drizzle the remaining olive oil over the salmon and season with salt and pepper. Top each fillet with a few lemon slices.
4. Bake for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
5. Serve immediately.

5. Chickpea and Vegetable Curry

A flavorful and aromatic curry that’s packed with plant-based protein and vegetables. This is a great one-pot meal that’s perfect for a cozy night in.

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (14-ounce) can full-fat coconut milk
• 4 cups mixed vegetables (such as cauliflower florets, peas, and spinach)
• Salt and freshly ground black pepper to taste
• Cooked rice or naan for serving

Instructions:

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute until fragrant.
3. Stir in the curry powder and turmeric and cook for another minute.
4. Add the chickpeas and coconut milk. Bring to a simmer and let it cook for 10 minutes.
5. Stir in the mixed vegetables and cook for another 5-10 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the curry warm with cooked rice or naan.

6. Stuffed Bell Peppers with Quinoa and Black Beans

A colorful and nutritious meal, these stuffed bell peppers are filled with a mixture of quinoa, black beans, and spices. They are a great vegetarian main course that’s both satisfying and flavorful.

Ingredients:

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup corn, fresh or frozen
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and freshly ground black pepper to taste
• 1/2 cup shredded cheddar or Monterey Jack cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a medium bowl, combine the cooked quinoa, black beans, corn, red onion, cilantro, cumin, and chili powder. Season with salt and pepper.
4. Fill each bell pepper half with the quinoa and black bean mixture.
5. Place the stuffed peppers in a baking dish and top with shredded cheese.
6. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve immediately.

7. Shrimp Scampi with Zucchini Noodles

A low-carb and high-protein version of the classic shrimp scampi. Zucchini noodles are a great substitute for pasta, and the shrimp provides a good source of lean protein.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine or vegetable broth
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• Red pepper flakes to taste (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
3. Add the white wine or vegetable broth and lemon juice to the skillet. Bring to a simmer and let it cook for 2-3 minutes, or until the sauce has reduced slightly.
4. Add the zucchini noodles to the skillet and toss to combine with the shrimp and sauce. Cook for 2-3 minutes, or until the zucchini noodles are tender.
5. Stir in the fresh parsley and season with salt and pepper to taste.
6. Serve immediately.

8. Black Bean Enchiladas

A hearty and flavorful vegetarian enchilada recipe that’s packed with plant-based protein from black beans.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn, fresh or frozen
• 1 (10-ounce) can enchilada sauce
• 8 corn tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• Toppings: sour cream or Greek yogurt, chopped cilantro, sliced avocado

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the black beans and corn. Cook for 5 minutes, or until heated through.
5. Warm the tortillas in the microwave or a dry skillet to make them more pliable.
6. Spoon a portion of the black bean mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a baking dish.
7. Pour the enchilada sauce over the tortillas and top with shredded cheese.
8. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
9. Serve the enchiladas warm with your favorite toppings.

9. Sheet Pan Lemon Herb Chicken and Veggies

A simple and delicious one-pan meal that’s perfect for a weeknight dinner. The chicken is cooked with a variety of colorful vegetables and a lemon-herb dressing.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb broccoli florets
• 1 pint cherry tomatoes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the chicken, broccoli, cherry tomatoes, and red onion with the olive oil, lemon juice, oregano, and thyme. Season with salt and pepper.
3. Arrange the chicken and vegetables in a single layer on the baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve immediately.

10. Mushroom and Spinach Risotto

A creamy and comforting risotto that’s packed with flavor from sautéed mushrooms and fresh spinach. This vegetarian dish is a great way to enjoy a restaurant-quality meal at home.

Ingredients:

• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they have released their liquid and started to brown.
4. Stir in the garlic and cook for another minute until fragrant.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the rice are translucent.
6. Pour in the white wine and cook until it has been completely absorbed by the rice.
7. Add a ladle of the warm vegetable broth to the rice and stir until it has been absorbed. Continue adding the broth one ladle at a time, stirring frequently, until the rice is creamy and al dente. This will take about 20-25 minutes.
8. Stir in the spinach and cook until it has wilted.
9. Remove the risotto from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
10. Serve immediately.

11. Baked Cod with Roasted Red Pepper Sauce

A light and flavorful fish dish that’s perfect for a healthy dinner. The roasted red pepper sauce is vibrant and delicious, and it pairs perfectly with the flaky baked cod.

Ingredients:

• 4 (6-ounce) cod fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 (12-ounce) jar roasted red peppers, drained
• 1/4 cup almonds
• 1 clove garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cod fillets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
3. Bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
4. While the cod is baking, prepare the roasted red pepper sauce. In a blender or food processor, combine the roasted red peppers, almonds, garlic, lemon juice, and 2 tablespoons of olive oil. Blend until smooth and creamy.
5. Serve the baked cod with the roasted red pepper sauce.

12. Sweet Potato and Kale Quesadillas

A nutritious and satisfying quesadilla filled with a flavorful mixture of sweet potatoes, kale, and black beans. This is a great vegetarian dinner option that’s both easy to make and delicious.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped kale
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and freshly ground black pepper to taste
• 8 large whole-wheat tortillas
• 1 cup shredded Monterey Jack cheese

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato with a little olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
2. While the sweet potato is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the kale and cook until it has wilted.
5. In a medium bowl, combine the roasted sweet potato, cooked kale, black beans, cumin, and chili powder. Season with salt and pepper.
6. Lay a tortilla flat and sprinkle a little cheese over one half. Top with a portion of the sweet potato and kale mixture, then sprinkle with a little more cheese.
7. Fold the other half of the tortilla over the filling and press down gently.
8. Cook the quesadillas in a large, dry skillet over medium heat for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
9. Repeat with the remaining tortillas and filling.
10. Cut the quesadillas into wedges and serve immediately.

13. Chicken and White Bean Chili

A hearty and flavorful chili made with chicken and white beans. This is a great high-protein dinner option that’s perfect for a cold evening.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 4 cups chicken broth
• 1 tsp cumin
• 1/2 tsp oregano
• Salt and freshly ground black pepper to taste
• Toppings: shredded cheese, sour cream or Greek yogurt, chopped cilantro

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the cannellini beans, green chiles, chicken broth, cumin, and oregano. Bring to a simmer, then reduce the heat and let it cook for 20-25 minutes, or until the chicken is cooked through and the chili has thickened.
5. Season with salt and pepper to taste.
6. Serve the chili warm with your favorite toppings.

14. Pasta with Lentil Bolognese

A vegetarian version of the classic Bolognese sauce, this recipe uses lentils instead of meat for a hearty and protein-packed meal.

Ingredients:

• 8 ounces whole-wheat pasta
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 10 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the lentils, crushed tomatoes, vegetable broth, and oregano. Bring to a simmer, then reduce the heat and let it cook for 40-50 minutes, or until the lentils are tender and the sauce has thickened.
5. Season the lentil Bolognese with salt and pepper to taste.
6. Serve the sauce over the cooked pasta, with a sprinkle of Parmesan cheese, if desired.

15. Teriyaki Glazed Salmon with Bok Choy

A quick and easy Asian-inspired salmon dish that’s perfect for a weeknight dinner. The salmon is glazed with a sweet and savory teriyaki sauce and served with steamed bok choy.

Ingredients:

• 2 (6-ounce) salmon fillets
• 1/4 cup soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 4 heads baby bok choy, halved lengthwise
• 1 tbsp sesame oil
• Cooked rice for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, ginger, and garlic to create the teriyaki glaze.
2. Place the salmon fillets in a shallow dish and pour half of the glaze over them. Let the salmon marinate for at least 15 minutes.
3. Preheat the oven to 400°F (200°C).
4. Place the marinated salmon fillets on a baking sheet and bake for 12-15 minutes, or until cooked through.
5. While the salmon is baking, steam or stir-fry the bok choy until tender. Drizzle with sesame oil.
6. Serve the teriyaki glazed salmon with the steamed bok choy and cooked rice. Drizzle with the remaining teriyaki glaze before serving.

16. Chicken and Broccoli Stir-fry

A classic stir-fry that’s quick, easy, and packed with protein. This is a great weeknight dinner option that can be customized with your favorite vegetables.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 4 cups broccoli florets
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• Cooked rice for serving

Instructions:

1. In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and the cornstarch.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Add the broccoli florets and chicken broth to the skillet. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp.
4. In a small bowl, whisk together 2 tablespoons of soy sauce, the honey or maple syrup, and the sesame oil to create the stir-fry sauce.
5. Return the chicken to the skillet with the broccoli. Pour the stir-fry sauce over the chicken and broccoli and toss to combine.
6. Serve the chicken and broccoli stir-fry over cooked rice.

17. Blackened Fish Tacos with Avocado Crema

A flavorful and healthy taco recipe that’s perfect for a fun and easy dinner. The blackened fish is spicy and delicious, and the avocado crema adds a cool and creamy element.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and freshly ground black pepper to taste
• 8 corn tortillas
• 1 ripe avocado
• 1/4 cup Greek yogurt or sour cream
• 1 tbsp lime juice
• Toppings: shredded cabbage, chopped cilantro, sliced radishes

Instructions:

1. In a small bowl, combine the chili powder, smoked paprika, and cumin. Rub the spice mixture all over the fish fillets. Season with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes per side, or until cooked through and blackened.
3. While the fish is cooking, prepare the avocado crema. In a blender or food processor, combine the avocado, Greek yogurt or sour cream, and lime juice. Blend until smooth and creamy.
4. Warm the tortillas in a dry skillet or in the microwave.
5. Flake the cooked fish with a fork and divide it among the tortillas.
6. Top the fish tacos with the avocado crema and your favorite toppings.

18. Eggplant Parmesan

A classic Italian-American dish that’s both comforting and delicious. The eggplant is breaded and fried, then layered with marinara sauce and mozzarella cheese and baked until bubbly and golden.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• Salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• Vegetable oil for frying
• 4 cups marinara sauce
• 1 lb fresh mozzarella, sliced
• Fresh basil for garnish

Instructions:

1. Place the eggplant slices on a wire rack and sprinkle with salt. Let them sit for 30 minutes to draw out any excess moisture.
2. Preheat the oven to 375°F (190°C).
3. Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs and Parmesan cheese in the third.
4. Pat the eggplant slices dry with a paper towel. Dredge each slice in the flour, then dip it in the egg, and finally coat it with the breadcrumb mixture.
5. Heat about an inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on a wire rack.
6. Spread a layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices on top. Top with a layer of marinara sauce and a layer of mozzarella cheese.
7. Repeat the layers until all of the ingredients are used up, ending with a layer of mozzarella cheese on top.
8. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
9. Garnish with fresh basil before serving.