Print

Vegan Eggplant Parmesan Over Quinoa

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Eggplant Parmesan Over Quinoa is a comforting plant-based twist on a classic dish. Crispy oven-baked eggplant slices are layered with marinara sauce and vegan cheese, then served over fluffy quinoa for a protein-rich, gluten-free meal.

Ingredients

  1. [object Object]

Instructions

  1. Lay eggplant slices on a paper towel–lined tray. Sprinkle with salt and let sit for 20–30 minutes to release moisture. Pat dry.,Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease or spray with oil.,Set up breading station: pour plant milk into one bowl. In another, mix breadcrumbs, nutritional yeast, garlic powder, oregano, and pepper.,Dip each eggplant slice into the milk, then into the breadcrumb mixture. Place on the baking sheet and lightly drizzle or spray with olive oil.,Bake for 25–30 minutes, flipping halfway, until golden and crisp.,Meanwhile, rinse quinoa under cold water. In a saucepan, combine quinoa, water/broth, and salt. Bring to a boil, then reduce to low. Cover and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.,Lower oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Add a layer of baked eggplant, more sauce, and vegan cheese. Repeat layers if needed.,Bake for 10–15 minutes, until cheese is melted and bubbly.,To serve, spoon quinoa into bowls and top with warm eggplant parmesan. Garnish with fresh basil if desired.

Notes

Use gluten-free breadcrumbs for a fully gluten-free meal.,Red pepper flakes or chili powder can be added for heat.,Swap quinoa for brown rice, couscous, or cauliflower rice.,To reduce oil, bake eggplant on parchment without spraying oil.,Make a cashew cheese sauce instead of using store-bought vegan cheese for a whole-food alternative.

Nutrition

Find it online: https://thefamilycooking.com/vegan-eggplant-parmesan-over-quinoa/