Rustic Eggplant Quinoa Casserole
A hearty and flavorful vegetarian casserole combining roasted eggplant, protein-rich quinoa, and a savory tomato sauce, topped with melted cheese for a comforting meal.
Ingredients
Vegetables
- 2 medium to large eggplants (about 2 lbs total, firm and glossy)
- 1 tablespoon coarse sea salt (for sweating eggplant)
- 3 tablespoons extra virgin olive oil (divided, for roasting and sautéing)
- 1 large yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup uncooked quinoa (rinsed thoroughly)
- 2 cups vegetable broth or water (for cooking quinoa)
- 1 28-ounce can crushed tomatoes (the heart of the sauce)
- 2 teaspoons dried oregano (adds earthy flavor)
- 1 teaspoon dried basil (for flavor)
- 1/2 teaspoon red pepper flakes (optional, for spice)
- to taste freshly ground black pepper (for seasoning)
- 1/2 cup grated Parmesan cheese (adds umami flavor)
- 1 1/2 cups shredded mozzarella cheese (for topping)
- 1/4 cup fresh parsley or basil (chopped, for garnish)
Instructions
- Wash, dry, and trim eggplants; slice into 1/2-inch rounds. Salt and sweat for 30-45 minutes, then rinse and dry. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Cook quinoa by rinsing thoroughly, then simmering in vegetable broth for 15 minutes until absorbed. Fluff and set aside.
- Sauté chopped onion in 1 tablespoon olive oil until translucent, add garlic and red pepper flakes, cook for 1 minute. Add crushed tomatoes, oregano, basil, and pepper; simmer for 10 minutes.
- Mix cooked quinoa and roasted eggplant into the sauce. Transfer to a greased 9×13 inch dish, layer with cheeses, and top with remaining cheese.
- Bake at 400°F (200°C) for 20-25 minutes until bubbly and golden. Rest for 10 minutes, garnish with chopped herbs, then serve.
Notes
Ensure eggplant is well salted and sweat to prevent sogginess. Rinsing and drying thoroughly is key for perfect roasting.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 20g | Fat: 15g | Sodium: 900mg