Quinoa Parmesan-adapted from Pink Parsley
Total Time: 50 Minutes
- 1 eggplant, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 28 ounce can crushed tomatoes
- 15 ounce can diced tomatoes, drained
- 1 cup mozzarella cheese, shredded
- 1 tablespoon dried basil
- 1/4 cup parmesan cheese, grated
- 1/2 cup panko bread crumbs
- 1 tablespoon melted butter
Preheat oven to 350 degrees and spray a 2 quart casserole dish with cooking spray.
Toss the eggplant with salt and pepper and place on a paper towel lined plate. Microwave for 10 minutes, tossing halfway through.
Meanwhile, cook the quinoa according to package directions, using the two cups of water.
Heat olive oil in a large skillet over medium heat. Add the eggplant and onion, and cook, stirring often, for about 5 minutes. Stir in mushrooms and cook an additional 5 minutes, stirring occasionally, until all vegetables have softened and started to brown.
Add the garlic, Italian seasoning, and both cans of tomatoes. Bring to a simmer, remove from heat and stir in the cooked quinoa, 2/3 cup of mozzarella cheese and basil. Pour into prepared baking dish.
In a small bowl, combine the remaining mozzarella, parmesan, panko and melted butter. Sprinkle over the top of the quinoa.
Cover the dis and bake 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is melted and the top begins to brown.