Ancient Harvest

Quinoa Crusted Eggplant Parmesan

Created by Wendy at Fit-and-Frugal.com We lighten up this Italian classic with Ancient Harvest quinoa flakes. Our Quinoa Crusted Eggplant Parmesan will be your new weeknight go-to. For Quinoa Flakes cooking instructions and recipe ideas, visit our How To Use Quinoa Flakes page.

Prep Time: 40

Total Time: 70

Ingredients

¼ cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
1 (15 oz) can tomato sauce (no-salt added) or crushed tomatoes
2 cups fresh tomatoes, or 1 (15-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 garlic cloves, minced
1 medium eggplant, cut crosswise into ¼-inch slices
2 eggs, lightly beaten
1 cup Ancient Harvest Quinoa Flakes
1 ¼ cups grated Parmesan cheese, divided
Vegetable cooking spray
1 cup shredded mozzarella cheese (optional)

Directions

Combine first 7 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 20-30 minutes.
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes.
Drain well; blot dry with paper towels. Place egg in a shallow bowl.
Combine breadcrumbs and Parmesan cheese; stir well.
Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned.
Repeat procedure with remaining eggplant. Set eggplant aside.
Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.
Arrange eggplant over sauce; top with remaining parmesan, and mozzarella cheese, if using.
Bake at 350° for 30 minutes or until bubbly.

Servings: 4

Ancient Harvest

Ancient Harvest

Quinoa Crusted Eggplant Parmesan

Quinoa Crusted Eggplant Parmesan

Ingredients

Directions

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