Eggplant Parmesan Over Quinoa

INGREDIENTS

1/4 cup whole wheat flour
1 cup whole wheat Panko bread crumbs
3 tablespoons vegan parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon Kosher salt
1/2 cup plain almond milk
1 large eggplant, sliced into 1/4 inch circles
1 tablespoon olive oil
3 cups cooked quinoa, cook according to package instructions
1 1/2 cups hot marinara sauce, no-sugar added

RECIPE PREPARATION

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Place the whole wheat flour in a small bowl and mix with half of the Italian seasoning and salt. In a second small blow, place the Panko and mis with the vegan parmesan, the remaining Italian seasoning and salt. Last, place the almond milk in a third small bowl.

Dip each circle of eggplant into the flour. Next, dip in to the milk, and last dip the eggplant into the panko mixture making sure the eggplant is covered each time it’s dipped. Once coated, place the eggplant onto the prepared baking sheet. Drizzle with olive oil and bake for 6 minutes or until golden brown. Remove from the oven and turn over and cook another 5 minutes or until the second side is golden.

Spoon the quinoa into serving dishes and place the eggplant on top. Pour the marinara on top. Top with additional vegan parmesan cheese if desired.

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