Quinoa, Egg­plant & Mari­nara Bake


Clean Eating - - MAINS -

2 egg­plants (about 2 lb) 3 tbsp olive oil

sea salt and ground black pep­per, to taste 1 cup quinoa, rinsed 2 cups packed baby spinach

1½ cups all nat­u­ral mari­nara sauce, di­vided 2 large eggs, beaten 1 tsp dried oregano ½ tsp red pep­per flakes ½ cup full-fat ri­cotta cheese

1 cup shred­ded moz­zarella cheese, di­vided ¼ cup grated Parme­san cheese

1. Pre­heat oven to 375°F. Line 2 bak­ing sheets with parch­ment pa­per.

2. Slice stem off egg­plant and cut into ¼-inch slices. Ar­range on pre­pared sheets and brush both sides with oil. Sprin­kle with salt and pep­per. Roast un­til ten­der, 15 to 20 min­utes, turn­ing half­way.

3. In a large saucepan, bring quinoa and 1¾ cups wa­ter to a boil. Re­duce heat to medium-low, cover and sim­mer for 15 min­utes or un­til all the wa­ter has been ab­sorbed. Turn off heat and let sit, cov­ered, 5 to 10 min­utes. Fluff with fork and stir in spinach. Cover and set aside for 5 min­utes.

4. Spread ½ cup mari­nara sauce on bot­tom of a 13 x 9-inch bak­ing dish. Layer half of the egg­plant over sauce, cov­er­ing bot­tom of bak­ing dish.

5. In a large bowl, stir to­gether quinoa mix­ture, eggs, oregano and pep­per flakes. 7rans­fer to bak­ing dish and spread in an even layer, press­ing down with a moist spat­ula. Dol­lop ri­cotta on top of casse­role and top with ½ cup moz­zarella.

6. Place an­other layer of egg­plant slices on top. Cover casse­role with 1 cup mari­nara sauce and top re­main­ing ½ cup moz­zarella and Parme­san. Cover and bake for 25 min­utes. Un­cover and bake for 20 min­utes or un­til cheese is melted and golden in some spots.

PER SERV­ING (1∕8 of recipe): Calo­ries: 371, To­tal Fat: 18 g, Sat. Fat: 6 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 38 g, Fiber: 9 g, Sug­ars: 11 g, Pro­tein: 17 g, Sodium: 753 mg, Choles­terol: 92 mg

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