02 August 2012

Eggplant Parm


Adapted from Food Babe Blog
Serves 4-6

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large eggplant
  • 1 cup quinoa cooked to package instructions
  • 8 ripe tomatoes diced
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 cup fresh basil
  • Slices of fresh mozzarella cheese (one on each eggplant slice)
  • Shredded fresh parmesan cheese
  • Shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees
  2. Prepare 1 cup dry quinoa according to package instructions and set aside
  3. Meanwhile, thinly slice eggplant (½ inch thick) and place it on a large baking rack, spray lightly with olive oil
  4. Cook slices eggplant for about 10-15 mins at 400 until slightly golden
  5. For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on medium heat
  6. Once onions are cooked tender, add garlic and sautee 2 more minutes
  7. Add tomatoes, red pepper, half of basil, and salt and bring to a boil, then reduce to simmer
  8. Allow tomatoes to cook for at least 10 mins and then smash them with a potato smasher (or place in blender until reach consistency you prefer).
  9. Place about 1/2 of the cooked tomato sauce on the bottom of a large baking dish
  10. In this order layer the following ingredients one at a time – eggplant slices, slice of mozzarella, quinoa, sauce, eggplant, quinoa, rest of sauce and top with shredded cheeses and basil
  11. Bake covered with foil at 350 degrees for 30-40 mins

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