Quinoa Crusted Baked Three Cheese Zucchini and Eggplant Parmesan.

Quinoa Crusted Zucchini and Eggplant Parmesan

Quinoa Crusted Baked Three Cheese Zucchini and Eggplant Parmesan.

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.

Quinoa Crusted Baked Three Cheese Zucchini and Eggplant Parmesan.

Quinoa Crusted Baked Three Cheese Zucchini and Eggplant Parmesan.

Quinoa Crusted Baked Three Cheese Zucchini and Eggplant Parmesan.

Quinoa Crusted Baked Three Cheese Zucchini and Eggplant Parmesan.
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

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Visit Half Baked Harvest for preparation instructions.




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