The next time you bake yourself an eggplant parm, sneak in some quinoa into the mix. Not only does it add a healthful element to a cheesy dish, but it also gives a nice texture that is equal parts chewy and crunchy.
INGREDIENTS
1 medium eggplant, sliced in 1/2 inch slices
2 small to medium zucchinis, sliced in 1/2 inch slices
1 cup uncooked quinoa
1 cup whole wheat panko bread crumbs (may use regular or gluten free if needed)
3/4 cup freshly grated parmesan, divided
3 eggs, beaten, divided
16 ounces whole or part-skim ricotta cheese
1/2 cup fresh basil, chopped
1 clove garlic, minced or grated
pinch of crushed red pepper flakes
salt and pepper
cooking spray
4 ounces fontina cheese, shredded
4-6 cups of your favorite pasta sauce
8 ounces fresh mozzarella cheese, sliced
your favorite cooked pasta, for serving
[
Visit Half Baked Harvest for preparation instructions.
