Quinoa Crusted Eggplant Parmesan Bites
Ingredients
The eggplant and coating
-
1
1
eggplant (1 ½ pounds)
-
1 ½
teaspoons
sea salt
-
2
large
eggs (or flax egg)
-
¼
cup
milk of choice
-
½
cup
quinoa flour
-
¾
cup
quinoa flakes
-
½
cup
cooked quinoa
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
¼
teaspoon
crushed red pepper (optional)
-
½
teaspoon
sea salt
-
½
teaspoon
black pepper (fresh cracked)
The toppings
-
1
cup
pasta sauce
-
3
ounces
shredded mozzarella or Daiya shreds
-
1 ½
ounces
Parmesan (grated or vegan)
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper and olive oil spray.
- Slice the eggplant into ½ inch slices, sprinkle with salt, and let them sit in a colander for 30 to 40 minutes.
- Rinse the eggplant slices and pat them dry.
- In a small bowl, whisk together the eggs and milk.
- In a food processor, combine quinoa flour, quinoa flakes, cooked quinoa, garlic powder, onion powder, basil, oregano, crushed red pepper, sea salt, and black pepper, then pulse until it resembles fine breadcrumbs.
- Dredge each eggplant slice in the quinoa mixture, dip in the egg mixture, and recoat with the quinoa mixture.
- Arrange the coated eggplant on the baking sheet and spray with olive oil.
- Bake for 15 minutes, then carefully turn the slices and bake for another 15 minutes.
- Remove from the oven, add pasta sauce on top of each slice, and sprinkle with mozzarella and Parmesan cheese.
- Bake for an additional 10 minutes until the cheese is lightly browned, then serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
150
Total fat
5g
Total carbohydrates
19g
Total protein
6g
Sodium
390mg
Cholesterol
57mg
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