Quinoa Crusted Eggplant Parmigiana recipes
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cloves garlic (minced)
- 1/3 cup flat leaf parsley (finely chopped)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup grated parmesan cheese
- 1 large eggplant (sliced in 1/2 inch rounds (you should have about 8-10 pieces))
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 15 oz marinara sauce
- extra-virgin olive oil
- 8 oz mozzarella cheese (cut in 1/4 inch thick rounds)
- Fresh basil (chopped, for garnish)
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