Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan
Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan might be just the main course you are searching for. One portion of this dish contains roughly 43g of protein, 29g of fat, and a total of 720 calories. This recipe serves 6. For $3.26 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. If you have fontina cheese, red pepper flakes, garlic, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mediterranean food. 7 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Half Baked Harvest. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes are Zucchini Spaghetti and Quinoa Crusted Chicken Parmesan Meatballs, Crispy Baked Quinoa Crusted Chicken Parmesan, and Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
your favorite cooked pasta, for serving
1 medium eggplant, sliced in 1/2 inch slices
3 eggs, beaten, divided
4 ounces fontina cheese, shredded
1/2 cup fresh basil, chopped
8 ounces fresh mozzarella cheese, sliced
1 clove garlic, minced or grated
1 cup whole wheat panko bread crumbs (may use regular or gluten free if needed)
3/4 cup freshly grated parmesan, divided
16 ounces whole or part-skim ricotta cheese
4-6 cups of your favorite pasta sauce
1 cup uncooked quinoa
pinch of crushed red pepper flakes
salt and pepper
2 small to medium zucchinis, sliced in 1/2 inch slices
Equipment:
baking sheet
whisk
bowl
oven
frying pan
baking pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment.In a medium bowl combine the quinoa, bread crumbs and 1/2 cup parmesan cheese. In another smaller bowl whisk together the eggs.Working in an assembly line dip the zucchini and eggplant slices through the eggs and then dredge them through the quinoa mixture, very gently shaking to remove excess. Place on the prepared baking sheet and continue with the remaining zucchini and eggplant slices. If you are having trouble getting the quinoa to adhere to the veggies, just sprinkle the quinoa over both sides of the veggies and place on the baking sheet. It will bake together in the oven. Sprinkle the veggies generously with salt and pepper. Spray lightly with cooking spray or olive oil spray. Bake for 25-30 minutes rotating the pan after 15 minutes. The veggies should be lightly golden and crisp. Meanwhile, add the remaining 1 egg, 1/4 cup parmesan cheese, ricotta cheese, basil, garlic and crushed red pepper to a bowl. Mix until smooth.Lightly grease a 9x13 inch baking dish or other dish equivalent in size. Spread about 1-2 cups of pasta sauce on the bottom.Place a layer of zucchini and eggplant over the sauce. Spread half the ricotta mixture over the zucchini and eggplant. Spread another cup or so of pasta sauce over top. Layer with more zucchini and eggplant, saving a few for the final layer. Sprinkle the veggies with the fontina cheese and then add the remaining ricotta mixture plus another cup or so of sauce. Add the remaining zucchini + eggplant and then pour the remaining sauce over top. Cover tightly with foil and place on a baking sheet. Bake for 20-25 minutes, remove and top with the mozzarella. Bake un-covered for 15 minutes or until the cheese is melted and the sauce is bubbling. Serve with hot pasta and fresh parmesan.
Step by step:
1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment.In a medium bowl combine the quinoa, bread crumbs and 1/2 cup parmesan cheese. In another smaller bowl whisk together the eggs.Working in an assembly line dip the zucchini and eggplant slices through the eggs and then dredge them through the quinoa mixture, very gently shaking to remove excess.
2. Place on the prepared baking sheet and continue with the remaining zucchini and eggplant slices. If you are having trouble getting the quinoa to adhere to the veggies, just sprinkle the quinoa over both sides of the veggies and place on the baking sheet. It will bake together in the oven. Sprinkle the veggies generously with salt and pepper. Spray lightly with cooking spray or olive oil spray.
3. Bake for 25-30 minutes rotating the pan after 15 minutes. The veggies should be lightly golden and crisp. Meanwhile, add the remaining 1 egg, 1/4 cup parmesan cheese, ricotta cheese, basil, garlic and crushed red pepper to a bowl.
4. Mix until smooth.Lightly grease a 9x13 inch baking dish or other dish equivalent in size.
5. Spread about 1-2 cups of pasta sauce on the bottom.
6. Place a layer of zucchini and eggplant over the sauce.
7. Spread half the ricotta mixture over the zucchini and eggplant.
8. Spread another cup or so of pasta sauce over top. Layer with more zucchini and eggplant, saving a few for the final layer. Sprinkle the veggies with the fontina cheese and then add the remaining ricotta mixture plus another cup or so of sauce.
9. Add the remaining zucchini + eggplant and then pour the remaining sauce over top. Cover tightly with foil and place on a baking sheet.
10. Bake for 20-25 minutes, remove and top with the mozzarella.
11. Bake un-covered for 15 minutes or until the cheese is melted and the sauce is bubbling.
12. Serve with hot pasta and fresh parmesan.
Nutrition Information:
covered percent of daily need
