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Tasty Eggplant Bake



Ingredients:

To cook quinoa, use 2 parts liquid to one part quinoa. Bring to a boil, cover and reduce heat. Simmer for 15-20 minutes (or until grains are translucent).

 

Recipe found on www.vegweb.com.

  • 3/4 cup uncooked quinoa
  • 1 1/2 cups of vegetable broth
  • 1 large eggplant, sliced and peeled
  • 1 large green pepper, sliced
  • 1 large red pepper, sliced
  • 1 medium zucchini, sliced
  • 1 onion, sliced
  • 3/4 cloves garlic, minced
  • Parmesan cheese (can substitute soy cheese for vegan version)
  • Mozzarella cheese (can substitute soy cheese for vegan version)
  • 1 small can of herbed tomato sauce


Directions:

  1. Preheat oven to 475° F.
  2. Bring broth and garlic to a boil in a medium pot. Add quinoa and simmer for about 15 minutes - take off of heat and let sit.
  3. In the meantime, slice and salt the eggplant - rinse it and sprinkle with olive oil and balsamic vinegar. Put aside.
  4. Slice up remaining veggies and garlic. Layer the veggies, type by type, alternating with quinoa and parmesan.
  5. Pour can of tomato sauce on top. Sprinkle with parmesan and mozzarella and bake for about 40 minutes.


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