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charisstomaquinoa crusted baked three-cheese zucchini and eggplant parmesan
https://www.halfbakedharvest.com/quinoa-crusted-baked-three-cheese-zucchini-eggplant-parmesan/
Great cozy comfort meal on a rainy summer day!
prep time- 20 bake time- 50 min servings- 6
INGREDIENTS
1 in medium eggplant sliced 1/2 inch slices
2 in small to medium zucchinis sliced 1/2 inch slices
1 cup uncooked quinoa
1 cup whole wheat panko bread crumbs may use regular or [gluten free]
¾ cup freshly grated parmesan divided
3 eggs beaten, divided
16 ounces whole or part-skim ricotta cheese
½ 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 | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/]
8 ounces fresh mozzarella cheese sliced
your favorite cooked pasta for serving
Instructions
Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment.
1. In a medium bowl combine the quinoa, bread crumbs and 1/2 cup parmesan cheese. In another smaller bowl whisk together the eggs.
2. 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.
https://www.halfbakedharvest.com/quinoa-crusted-baked-three-cheese-zucchini-eggplant-parmesan/
Great cozy comfort meal on a rainy summer day!
prep time- 20 bake time- 50 min servings- 6
INGREDIENTS
1 in medium eggplant sliced 1/2 inch slices
2 in small to medium zucchinis sliced 1/2 inch slices
1 cup uncooked quinoa
1 cup whole wheat panko bread crumbs may use regular or [gluten free]
¾ cup freshly grated parmesan divided
3 eggs beaten, divided
16 ounces whole or part-skim ricotta cheese
½ 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 | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/]
8 ounces fresh mozzarella cheese sliced
your favorite cooked pasta for serving
Instructions
Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment.
1. In a medium bowl combine the quinoa, bread crumbs and 1/2 cup parmesan cheese. In another smaller bowl whisk together the eggs.
2. 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.
