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