Eggplant Parmagiana with Quinoa Flakes

Italian eggplants baked with tomato sauce with parmagiana served on a bed of Spaghetti Mama Mia – Molte Bene! Well, that’s almost it. But I used quinoa instead of breadcrumbs for the crust.

I am hoping my picture will speak the rest of the words J My limbs are like spaghetti – yes, just the kind I served the eggplant on -no jokes- My little one has a swim class and dad volunteered be the parent in charge and allowed me to take a swim for the first time in 4 months– my fingers are weak and jelly-like too. Woe is me L However, I am no shirker! I will give you my recipe – 

Ingredients

2 medium sized Italian eggplant (the gundu kathirikai)

Olive oil 3-4 tbsp

1sprig of fresh rosemary and  crushed oregano
I also used some freshed garlic and onion chives

½ cup of grated parmesan

1 cup of quinoa flakes (to substitute bread crumbs)

1tbsp crushed red pepper (optional)

1 tsp crushed black peppers

1 cup of tomato sauce of choice

We like the Harris Teeter store brand – recently discovered their sauces are a beast!

Preparation

Set overn to 400

Cut eggplant into thin slivers

Add some salt and Red Wine vinegar (or balsamic) and set in a colander

The water will drain.

Then, brush with olive oil on both sides and place on a greased pan

Place the eggplant on the pan and sprinkle the spices and sprinkle a a few quinoa flakes over it

Bake for 10 minutes

Remove and add the sauce, the rest of the quinoa  and the Parmesan in that order and bake for 10 more minutes

Turn oven to broil and allow the top to brown for about 3-5 minutes – keep a watch

In the meantime, get your angel hair/spaghetti ready

Add the same sauce and turn once - Use spices desired

Serve pasta in a bowl and the eggplant over and serve hot. A good glass of red wine is a perfect accompaniment to this dish - Enjoy-uh ;)

Sending this to Spice Ur Senses