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Recipes - Eggplant parmesan Casserole

Recipe Name

Eggplant parmesan Casserole

Submitted by Guest
Recipe Description Better the next day
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupsQuinoa
1
onion1 CUP DICED ONION RAW
1
eggplant, unpeeled (approx 1-1/4 lb)Eggplant
2
clovegarlic minced
2
teaspoonsbasil
2
cans , 15 oz (303 x 406)tomato sauce
1
tablespoonolive oil
1
cupgrated parmesan
1
package (5 oz)romano cheese
Steps
Sequence Step
2Preheat ove to 375 degrees. Lightly grease an 8 x 8 baking dish. 1.Fill a large bowl with cold water and one teaspoon sea salt . Place eggplant cubes in water for 20 minutes to remove bitterness. 2.Drain eggplant cubes and pat them dry. 3.Heat olive oil in large nonstick skillet over med-high heat. Add onion , garlic, and 1/2 teaspoon of sea salt and saute for 6 to 7 minutes, or until onion are translucent. 4.Add eggplant cubes and saute for 10 minutes, stirring frequently , making sure eggplant doesnt stick. Add tomato sauce, basil and 1/2 teaspoon sea salt, turn heat to low, cover with a lid and cook for 25 to 30 minutes. 5.Meanwhile in another non-stick skillet over med-high heat toast quinoa with red pepper flakes , black pepper and a pinch of sea salt for 2 minutes. Set aside 6.In a large bowl combine quinoa , eggplant sauce and 1/2 cup of parmesan cheese. 7.Transfer quinoa mixture to baking dish, top with remaining parmesan and romano cheeses. 8.Bake for 25 to 30 minutes. then turn on broiler and broil for 1 to 2 minutes to carefully brown top






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