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Today, I am telling you to turn your oven on.
I know a lot of you are like she’s crazy, BUT it was thunder storming all day yesterday. Basically, just the kind of weather that makes you want to curl up and take a nap. Actually, it didn’t just rain, it hailed, and if you have ever experienced Colorado hail, well then you know, one – it’s HUGE, and two – it hurts.
I know this because I decided I’d better get the garbage in before it poured and filled the empty cans up. Only I procrastinated and waited till the last possible second. I walked outside and it began hailing.
Of course.
I seriously have little pellet marks in my skin from the hail hitting me so hard. And the trash? The trash is something you totally need a boyfriend for. Definitely a guy’s job.
So yeah, yesterday I just needed to turn on my oven and bake something a little cozy.
I also really, really needed to use up my eggplant, as you can see from the above photo. Every year I buy eggplant with the idea that for some reason I will like it a little bit more than the year before, but then it sits in my fridge forever because I don’t know what to do with it. So when in doubt, bake it and cover it in cheese. Works out pretty good every time.
Since I am not hugely in love with eggplant I made this with zucchini too. It was a good idea because it gives the dish a little different texture and well, it’s not just a bunch of saucy eggplant and cheese. Now there is zucchini in the mix too!
Oh, and of course the quinoa. Well I wasn’t sure how the quinoa part to this would work, but it actually turned out pretty awesome. While baking, the quinoa soaks up some of the sauce (so use extra sauce if you like things saucy) and becomes chewy with a slight bit of crunch to it. It’s the perfect texture, plus it bumps up the health factor which of course, is a nice little bonus.
And even though this takes a little time to make, most of the time is in the baking. It’s a pretty simple and straight forward recipe. You can even assemble the whole thing in advance and then just bake before dinner. Perfect summer supper!
Of course it doubles quite nicely as a great cozy comfort meal on a rainy summer day!
Quinoa Crusted Baked Three-Cheese Zucchini and Eggplant Parmesan.
Ingredients
- 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, may use regular or [gluten free | http://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE/ref=sr_1_2?ie=UTF8&qid=1405535558&sr=8-2&keywords=gluten+free+bread+crumbs] if needed
- 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
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line with parchment.
- In a medium bowl combine the quinoa, bread crumbs and 1/2 cup parmesan cheese. In another smaller bowl whisk together the eggs.
- 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.
- 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.
- Lightly grease a 9x13 inch baking dish or other dish equivalent in size. Spread about 1-2 cups of pasta sauce on the bottom.
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And be sure to serve this over pasta. Like do not even think about skipping it.
Made this last night with all zucchini (got some eggplant – adverse eaters in the family). It was delicious. Thanks!
Yeah! So happy you loved this! Thanks! 🙂
What a fantastic recipe! I absolutely loved it and so did my two friends I had over for dinner last night!!! It was a fun process too making it too. Thanks so much for sharing!! 🙂
THANK YOU! So happy you loved it! 🙂
Just made this last night for my vegetarian friends! I’ve never had eggplant before, so you can imagine how anxious I was about cooking it! It turned out wonderful and my guests were thrilled. Thank you SO much for sharing this recipe. All of the photographs of your food are beautiful!
SO happy it went over well and you loved it too!!
Thanks so so much for the kind words Meg!! Making my day! 🙂
I just made this today and while eating it I think I said “omg this is amazing” at least five times. I will definitely be making this again. Thanks Tueghan!
Haha! Yeah! That make me so happy. Thank you!
I made this for dinner tonight and it was really lovely! Even my dad, who doesn’t like eggplant parmesan, said it was delicious. Total recipe winner! Thanks Tieghan!
Awesome! So excited it was a hit. Thanks!
Do you use raw quinoa? or cooked?
Hey Amy, I use raw quinoa in this, but if you have some cooked I think that would work too. Hope you love it!
Omg. Looks delicious. Now I feel like making home-made pizza. Thanks for sharing from 3girls1apple.com
Thank you!
Sounds perfect! It’s just cooled off enough in Boston to turn the oven on too! Thank you for this!
Oh yeah! Hope you love this! Thanks!
This is my kind of dinner! I love, love, love eggplant! 🙂
Thanks Laura! 🙂
this looks delish! it’s boiling hot here in vancouver, but i still managed to make a lasagna the other night – this would have been much more interesting though.
Lasagna is never a bad thing. Thanks Adrian!
I cannot even count the number of eggplant that have perished in my refrigerator over the years. It’s not that I don’t like eggplant, it’s just that I like it better when a restaurant creates something with it. Also, the boyfriend (who, to be honest can come in handy with trash taking out…sometimes…) doesn’t really like eggplant.
However, I think if I baked it with three different cheeses and served his with a big meaty chicken breast then he might be able to get behind this pretty purple vegetable 🙂
Thanks Tieghan and hope your summer is all blue skies from now on!
Haha! I like you logics! 🙂
Thanks Amy!
I love eggplant parmesan, this looks like pure comfort!
Thanks Laura!
another delicious recipe tieghan! love how hearty this dish is.. perfect for the horrible winter weather Australia is experiencing right now! thanks for the idea!
It’s so weird to think your guys are going through winter right now. Crazy!
Thanks!:)
Perfect timing! I was just browsing Pinterest yesterday for some zucchini ideas as my garden is overflowing with it!
Lucky you!! So jealous of your garden! THANK you! 🙂
Hey Tieghan! Good save on the eggplant! I love what you’ve done with it here and adding the quinoa ups the nutritional value of this dish! Lovely photographs, too! Thank you for this mouthwatering recipe!
Thanks Traci!!