Quinoa Crusted Eggplant ParmigianaQuinoa Crusted Eggplant Parmigiana

Quinoa Crusted Eggplant Parmigiana might be just the main course you are searching for. This recipe makes 4 servings with 640 calories, 29g of protein, and 35g of fat each. For $2.9 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe from Kitchen Confidante has 2140 fans. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up parmesan cheese, marinara sauce, mozzarella cheese, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. With a spoonacular score of 97%, this dish is tremendous. Similar recipes are (Lighter) Classic Eggplant Parmigiana, Avocado Chicken Parmigiana, and Pollan alla Parmigiana: Chicken Parmesan.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 400° F with a rack placed in the center of the oven.

2. 02

   In a large bowl, soak the sliced eggplant in salted water for about 20 minutes. It helps to put a bowl on top of the eggplant slices to keep them submerged under water.

3. 03

   Meanwhile, place the quinoa and water in a saucepan and bring to a boil over medium heat. Lower the heat to a simmer, and cook for about 10 minutes. Cover and let the quinoa sit for 5 minutes more. The water should be full absorbed.

4. 04

   Stir in the garlic, parsley, salt and pepper, and adjust seasoning if necessary. Stir in the parmesan cheese and place in a shallow bowl.

5. 05

   Rinse the salted eggplant under cool running water and dry the slices wtih paper towels.

6. 06

   Dredge a slice of eggplant in flour, then dip into the egg, followed by the quinoa, patting the quinoa to help it adhere to the eggplant surface. Continue until all the eggplant is ready.

7. 07

   Pour enough marinara sauce to cover the bottom of a baking dish. Set remainder aside.

8. 08

   Heat the olive oil in a skillet, and test the oil by dropping it a few pieces of quinoa. When it browns and crisps, go ahead and begin frying the eggplant on both sides, working in batches.