Description
Eggplant Parmesan Quinoa Casserole is a wholesome and comforting dish that beautifully combines the earthy flavors of tender eggplant with protein-rich quinoa, enveloped in rich marinara sauce and gooey mozzarella. This delightful casserole is perfect for family dinners or gatherings, offering a satisfying meal that will have everyone asking for seconds!
Ingredients
Scale
- 1 cup rinsed quinoa
- 2 medium eggplants, sliced
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat the oven to 375?F (190?C).
- Slice the eggplants and sprinkle with salt; let sit for 15 minutes to draw out moisture.
- Rinse quinoa under cold water, then cook it in a saucepan with 2 cups of water or vegetable broth for about 15 minutes.
- In a skillet, heat olive oil over medium heat and saut? the eggplant slices until golden brown.
- In a baking dish, layer half of the cooked quinoa, half of the marinara sauce, half of the saut?ed eggplants, and half of both cheeses. Repeat layers.
- Cover with foil and bake for 25 minutes; remove foil and bake for another 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg