Not-Your-Mama's Eggplant Parmesan
Not-Your-Mama's Eggplant Parmesan might have the same comforting, flavorful taste as your mom's cooking, but it's far healthier for you. This vegetarian dinner recipe contains a secret ingredient that's loaded with protein — quinoa! It makes this meal hearty without loading up on any unnecessary calories. This is also one of the few vegetable casseroles that will satisfy the meat-eaters in the house because the vegetables are given an extra boost with a melted blend of gooey cheese.
This delicious and healthy casserole recipe is one that checks all the boxes. It is as hearty and as filling as can be, and includes many inexpensive ingredients. The whole family will love this easy healthy meal!
Notes
Looking for more healthy dinner options? Check out our mouthwatering collection of 20 Low-Calorie Dinner Recipes.
Serves6
Cooking MethodCasserole
Ingredients
- 1 cup quinoa
- 2 1/2 teaspoon salt, divided
- 1 pound eggplant
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 clove garlic, finely minced
- 1 (28-ounce) can tomato sauce
- 2 tablespoon chopped fresh basil leaves
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 cup grated Parmesan cheese, divided
- 1/2 cup grated Romano cheese
- Basil leaves for garnish
Instructions
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Preheat oven to 375 degrees F. Spray a 2 quart baking dish with cooking spray.
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In a small saucepan, bring the quinoa plus 2 cups water and 1 teaspoon salt to a boil. Lower heat, cover, and simmer on low for 20 minutes until quinoa is cooked and water is absorbed.
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In a large bowl, place about 5 cups room temperature water and 1 teaspoon salt, stirring until the salt dissolves.
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Cut unpeeled eggplant into 1-inch cubes. Put the cubes into the bowl of water and let it sit 20 minutes. Drain and wrap eggplant in a kitchen towel and gently squeeze to remove all excess water.
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In a 12-inch non-stick skillet over medium-high heat, place the oil and saute the onion for about 4 minutes until it is translucent. Add the garlic and cook, stirring, 1 more minute.
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Add the eggplant cubes and cook, stirring frequently, for about 10 minutes until the eggplant begins to brown slightly. Add tomato sauce, basil, and 1/2 teaspoon salt and lower the heat to low. Cover and cook 25 minutes.
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When the quinoa is cooked, heat a second non-stick skillet over medium heat and stir the quinoa in it for two minutes, adding the red pepper flakes and black pepper and tossing well.
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Add the quinoa to the tomato sauce in the skillet and stir in 1/2 cup of the Parmesan cheese. Pour into the prepared baking dish and top with the Romano and then the remaining Parmesan cheese. Bake 25 to 30 minutes. Garnish with fresh basil leaves.