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5 from 3 votes
SkinnyMS

Easy Vegan Eggplant Parmesan Over Quinoa

This delicious Italian dish is a vegetarian delight with clean and super tasty ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Keyword: dairy-free, Kid-Friendly, Plant-Based, Vegan, Vegetarian
Servings: 6 people
Calories: 249kcal
Author: Chef Nichole

Ingredients

  • 1/4 cup whole-wheat flour
  • 1 cup whole-wheat panko breadcrumbs
  • 3 tablespoons parmesan cheese we used vegan
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/2 cup almond milk plain
  • 1 eggplant large, sliced into 1/4 inch circles
  • 1 tablespoon olive oil
  • 3 cups quinoa cooked, cook according to package instructions
  • 1 1/2 cups marinara sauce hot, no sugar added

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • Place the whole wheat flour in a small bowl and mix with half of the Italian seasoning and salt. In a second small blow, place the Panko and combine with the vegan parmesan, the remaining Italian seasoning and salt. Last, place the almond milk in a third small bowl.
  • Dip each circle of eggplant into the flour. Next, dip into the milk, and last dip the eggplant into the panko mixture making sure the eggplant is covered each time it’s dipped. Once coated, place the eggplant onto the prepared baking sheet. Drizzle with olive oil and bake for 6 minutes or until golden brown. Remove from the oven and turn over and cook another 5 minutes or until the second side is golden.
  • Spoon the quinoa into serving dishes and place the eggplant on top. Pour the marinara on top. Top with additional vegan parmesan cheese if desired.

Nutrition

Calories: 249kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 394mg | Fiber: 8g | Sugar: 9g |
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7