Quinoa Crusted Eggplant Parmesan

Quinoa Crusted Eggplant Parmesan

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


  • 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)


  1. Combine first 7 ingredients in a large saucepan; bring to a boil.
  2. Reduce heat, and simmer, uncovered, 20-30 minutes.
  3. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes.
  4. Drain well; blot dry with paper towels. Place egg in a shallow bowl.
  5. Combine breadcrumbs and Parmesan cheese; stir well.
  6. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
  7. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned.
  8. Repeat procedure with remaining eggplant. Set eggplant aside.
  9. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.
  10. Arrange eggplant over sauce; top with remaining parmesan, and mozzarella cheese, if using.
  11. Bake at 350° for 30 minutes or until bubbly.
Servings: 4