Food Babe’s Eggplant Parmesan
 
Prep time
Cook time
Total time
 
Serves: 4 - 6
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 large eggplant
  • 1 cup quinoa cooked to package instructions
  • 8 ripe tomatoes diced
  • 3 cloves garlic minced
  • 1 large onion chopped
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ cup fresh basil
  • 3 ounces of crumbled raw goat’s milk cheese
  • 2 ounces of shredded raw parmesan cheese
Instructions
  1. Preheat oven to 400 degrees
  2. Prepare 1 cup dry quinoa according to package instructions and set aside
  3. Meanwhile, thinly slice eggplant (½ inch thick) and place it on a large baking rack, spray lightly with olive oil
  4. Cook slices eggplant for about 10-15 mins at 400 until slightly golden
  5. For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on medium heat
  6. Once onions are cooked tender, add garlic and sautee 2 more minutes
  7. Add tomatoes, red pepper, half of basil, and salt and bring to a boil, then reduce to simmer
  8. Allow tomatoes to cook for at least 10 mins and then smash them with a potato smasher or big fork
  9. Place about ½ of the cooked tomato sauce on the bottom of a large baking dish
  10. In this order layer the following ingredients one at a time – eggplant slices, quinoa, rest of sauce and top with cheese and basil
  11. Bake covered with foil at 350 degrees for 30-40 mins
Notes
***All ingredients organic***
Recipe by Food Babe at https://foodbabe.com/eggplant-parmesan-farm-raw-dairy/