Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan
Ingredients
Vegetables
-
1
medium
eggplant, sliced ½ inch
-
2
small to medium
zucchinis, sliced ½ inch
Grains
-
1
cup
uncooked quinoa
-
1
cup
whole wheat panko bread crumbs
Cheeses
-
¾
cup
freshly grated parmesan cheese, divided
-
16
ounces
whole or part-skim ricotta cheese
-
4
ounces
fontina cheese, shredded
-
8
ounces
fresh mozzarella cheese, sliced
Other
-
3
large
eggs, beaten, divided
-
½
cup
fresh basil, chopped
-
1
clove
garlic, minced or grated
-
pinch
crushed red pepper flakes
-
salt and pepper to taste
-
cooking spray
-
4-6
cups
your favorite pasta sauce
-
your favorite
cooked pasta for serving
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- In a bowl, mix quinoa, panko, and ½ cup parmesan cheese. In another bowl, whisk the eggs.
- Dip zucchini and eggplant slices in eggs, then coat with the quinoa mixture. Place them on the baking sheet and season with salt and pepper. Spray with cooking spray.
- Bake the veggies for 25-30 minutes, rotating halfway through until golden and crisp.
- In a separate bowl, combine the remaining egg, ¼ cup parmesan, ricotta, basil, garlic, and red pepper flakes until smooth.
- Grease a 9x13 inch baking dish and spread 1-2 cups of pasta sauce on the bottom.
- Layer zucchini and eggplant over the sauce, then half of the ricotta mixture, followed by more sauce.
- Add another layer of zucchini and eggplant, sprinkle with fontina cheese, and add the remaining ricotta mixture and sauce.
- Top with the remaining zucchini and eggplant, then pour the remaining sauce over everything.
- Cover with foil and bake for 20-25 minutes, then add mozzarella and bake uncovered for 15 minutes until melted and bubbly.
- Serve with hot pasta and fresh parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
994
Total fat
40g
Total carbohydrates
80g
Total protein
35g
Sodium
800mg
Cholesterol
200mg
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