Eggplant Rollatini Quinoa Casserole
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Eggplant Rollatini Quinoa Casserole might be a recipe you should try. This recipe serves 6 and costs $2.12 per serving. One serving contains 303 calories, 15g of protein, and 15g of fat. This recipe from Cookie Monster Cooking requires quinoa, fresh parsley, garlic, and mozzarella cheese. It can be enjoyed any time, but it is especially good for Autumn. 304 people were glad they tried this recipe. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 98%, this dish is tremendous. Similar recipes include Eggplant Rollatini Quinoa Casserole, Quinoan Eggplant Rollatini, and Eggplant Rollatini.
Servings: 6
Ingredients:
1 medium eggplant, cut into ½ inch chunks
chopped fresh parsley, for garnish
1 clove garlic, minced
1 ¼ cups your favorite marinara sauce
1 ½ cups freshly grated mozzarella cheese, divided
1 ½ tablespoons olive oil
1 cup uncooked tri-colored quinoa, rinsed
½ cup ricotta cheese
¼ teaspoon salt
1 (10 ounce package) frozen chopped spinach, thawed and squeezed dry
2 cups low-sodium vegetable broth
Equipment:
sauce pan
frying pan
bowl
oven
baking sheet
baking pan
aluminum foil
broiler
Cooking instruction summary:
Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl.Meanwhile, preheat the oven to 400 degrees. Add the eggplant to a rimmed baking sheet and add in the olive oil, salt and garlic. Toss to combine and spread in an even layer. Bake for about 20 minutes, stirring once halfway through, until tender. Remove from the oven and transfer to the bowl with the quinoa. Maintain the oven temperature. To the same bowl, add in the spinach, marinara sauce and ½ cup of the mozzarella. Gently mix until well combined. Transfer the mixture to a square baking dish (mine is 9x9) and spread evenly in the pan. Drop on dollops of the ricotta and then sprinkle with the remaining mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove the foil, turn on the broiler and cook for 5 minutes, until the cheese is golden and bubbly on top. Garnish with fresh parsley before serving.
Step by step:
1. Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.
2. Transfer the quinoa to a large bowl.Meanwhile, preheat the oven to 400 degrees.
3. Add the eggplant to a rimmed baking sheet and add in the olive oil, salt and garlic. Toss to combine and spread in an even layer.
4. Bake for about 20 minutes, stirring once halfway through, until tender.
5. Remove from the oven and transfer to the bowl with the quinoa. Maintain the oven temperature. To the same bowl, add in the spinach, marinara sauce and ½ cup of the mozzarella. Gently mix until well combined.
6. Transfer the mixture to a square baking dish (mine is 9x
7. and spread evenly in the pan. Drop on dollops of the ricotta and then sprinkle with the remaining mozzarella. Cover with aluminum foil and bake for 20 minutes.
8. Remove the foil, turn on the broiler and cook for 5 minutes, until the cheese is golden and bubbly on top.
9. Garnish with fresh parsley before serving.
Nutrition Information:
covered percent of daily need
