Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan.
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (23)

Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan.

NUTRITION · PER SERVING70M COOK
CAL 46%·PRO 89%
CARBS 106G47% OF CAL
13G FIBER74G OTHER19G TOTAL SUGAR
FAT 35G35% OF CAL
18G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A baked casserole of eggplant and zucchini with a crispy quinoa crust and three cheeses. Rich and comforting, this is a satisfying vegetarian main course for dinner.

mainitaliancasseroleeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 3/4 cup freshly grated parmesan (divided)
  • 3 eggs (beaten, divided)
  • 16 ounces whole or part-skim ricotta cheese
  • 1/2 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)
PREP
20M
SODIUM
1812MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.