halfbakedharvest4.2
Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan.
Great cozy comfort meal on a rainy summer day!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pan
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment.
2
In a medium bowl combine the quinoa, bread crumbs and 1/2 cup parmesan cheese. In another smaller bowl whisk together the eggs.
eggs (beaten, divided)3
3
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.
eggs (beaten, divided)3salt and peppercooking spray
4
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.
garlic (minced or grated)1 clove
5
Lightly grease a 9x13 inch baking dish or other dish equivalent in size. Spread about 1-2 cups of pasta sauce on the bottom.
6
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.
fontina cheese (shredded)4 ounces
Nutrition Facts
calories
994 kcal
fat Content
29 g
serving Size
6 g
fiber Content
7 g
sugar Content
13 g
sodium Content
1692 mg
protein Content
38 g
cholesterol Content
168 mg
carbohydrate Content
46 g
saturated Fat Content
15 g
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