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Quinoa Crusted Eggplant Parmesan

Course Vegetarian
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Chef Matt

Ingredients

  • 1 egg plant sliced into 1" thick slices
  • 1 cup of gluten free rice flour
  • 4 eggs
  • 4 cups of cooked quinoa
  • 2 Tablespoons of basil dry
  • 2 Tablespoons of oregano dry
  • 2 cups of high quality tomato sauce
  • 1 cup of buffalo mozzarella sliced
  • 2 Tablespoons of balsamic vinegar
  • 1 cup of shredded parmesan cheese
  • 1/4 cup of finely chopped parsley
  • salt and pepper to taste

Instructions

  1. Peel and slice the eggplant into 1" slices. Season with salt and let sit for a half hour to draw out some of the moisture.
  2. create a breading station with flour, the eggs mixed with some water (egg wash) and the cooked quinoa with the dry herbs all in seperate bowls. Make sure to lightly season each of the 3 bowls with salt and pepper.
  3. Dredge the eggplant in the flour, than the egg wash, the flour, the egg wash, and then the quinoa. Make sure to pack the quinoa on tightly.
  4. Bake in a 375 degree Fahrenheit oven for 20 minutes, or until slightly brown.
  5. Mix together the mozzarella and the balsamic vinegar. Top on the eggplant, with the tomato sauce, and parmesan.
  6. Bake for another 5 minutes, or until the cheese is melted and slightly brown. Garnish with the chopped parsley.