Eggplant Parmesan Quinoa Casserole

Get the very best of eggplant parmesan on this meal-in-one, simple clean-up model of eggplant parmesan quinoa casserole. No must precook your quinoa – simply combine your components and make for a scrumptious, simple dinner recipe.

One among my favourite meals has at all times been eggplant parmesan. Don’t get me improper, I just about love all the things with cheese however there’s one thing in regards to the heartiness of eggplant parmesan that makes it my final consolation meals. However right here’s the factor, whereas I could love eggplant parmesan, I completely hate making it. SO MANY DISHES. Between breading the eggplant, frying it after which baking it – to not point out making the pasta- it’s all just a bit an excessive amount of work for me to make regularly.

In the event you’ve been a longtime reader of The Wholesome Maven then you know the way a lot I like a very good casserole. One pan and BAM you’ve obtained a meal in a single. That is very true of quinoa casseroles which regardless of frequent perception, you do not need to precook your quinoa. It’s all about getting your ratios proper and since I’m a lazy however choosy prepare dinner I’ve managed to get these ratios proper only for you.

I additionally love that this eggplant parmesan quinoa casserole makes use of easy components and a variety of pantry staples. Tomato sauce, quinoa and spices are all issues most of us have available. That leaves simply eggplant, onion and cheeeeese to select up from the shop. So if you happen to too love eggplant parmesan however don’t wish to make investments the time or cope with messy clean-up, I’ve obtained you coated with this eggplant parmesan quinoa casserole.

Right here’s What You Want

dry quinoa (no must precook!)
yellow onion
1 jar of tomato/marinara sauce
spices: oregano, garlic powder, salt + pepper
1 giant eggplant
cheese: grated parmesan and mozzarella
contemporary basil for serving

No Must Precook the Quinoa!

So lots of the quinoa casserole dishes I’ve tried require you to precook your quinoa however hear up people – you don’t want to precook it! You possibly can prepare dinner your quinoa within the oven together with the remainder of your components. The hot button is figuring out the proper quantities of every ratio.

Use ONE cup of quinoa – I do know it doesn’t sound like lots however quinoa expands to 3x it’s dimension so don’t alter the quantity of quinoa
Layering is essential – So as to prepare dinner your quinoa appropriately it’s good to be cautious of the way you layer your components. In the event you observe the instructions under exactly your quinoa will totally prepare dinner by means of and also you gained’t find yourself with a soggy casserole

How To Make Eggplant Parmesan Quinoa Casserole

Since I do know I’ve been aggressively pushing that you don’t want to precook your quinoa and that it’s all about layering, I believed I’d stroll you thru the method of constructing this eggplant parmesan casserole so you’ll be able to see the way it’s executed.

One factor to notice: I didn’t bread the eggplant as is completed in conventional eggplant parmesan as a result of #yogirlislazy BUT if you happen to do wish to do that, whip up one egg in a small bowl and layer 1/2 cup of breadcrumbs on a separate plate. Dip each bit of eggplant into the egg after which coat it with breadcrumbs. When the directions say so as to add your eggplant you’ll proceed as straight and baking time is identical. Alright, let’s bounce into it:

STEP 1: Grease your 9 x 13 inch casserole dish. I take advantage of olive oil- you need to use no matter you have got. Rinse and drain your quinoa after which place straight into your casserole dish. Add in 1/2 cup of water (inventory works too) and diced yellow onion. Stir your oregano and garlic powder straight into the tomato sauce. Pour HALF of tomato sauce jar on high of quinoa + onion combination. Stir to mix straight within the casserole dish.

STEP 2: High your quinoa layer with 1/2 a cup of grated parmesan and 1/2 cup of grated mozzarella. Layer your eggplant (breaded or non-breaded) on high of the cheese.

STEP 3: High eggplant with remaining tomato sauce and 1/2 cup of parmesan and mozzarella. Sprinkle with salt and pepper.

STEP 4: Cowl your casserole dish with aluminium foil and bake in a 350 diploma F oven for 45 minutes. Take away foil and bake for an extra 10-Quarter-hour or till cheese has totally melted and turned golden brown on high. Serve heat!

Take pleasure in this excellent meal-in-one casserole with contemporary basil sprinkled on high!

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