Eggplant Parmesan Quinoa Casserole

Created by: Carrie Robinson, Frugal Foodie Mama

Most of this flavorful and filling Eggplant Parmesan Quinoa Casserole can be prepared a day or two beforehand, making it the perfect light and quick dinner idea for a busy weeknight. Just give the eggplant a quick sauté, layer the casserole with the already prepared quinoa and cheese filling and simply pop in the oven!

  • 2 Tbsp. olive oil, divided
  • 1½ cups Simple Truth™ Organic Quinoa
  • 2½ cups water
  • 1 cup part skim milk ricotta cheese
  • 1 large egg, beaten
  • 1 cup Private Selection™ Shaved Parmesan Cheese, divided
  • 1 cup Simple Truth™ Organic Tomato Basil Pasta Sauce
  • 1 tsp. salt, plus more to taste
  • ½ tsp. black pepper, plus more to taste
  • 1 large eggplant, cut into 1” chunks
  • 1 cup Simple Truth™ Organic Tomato Basil Pasta Sauce
  1. Heat 1 tablespoon of olive oil in a large pan or skillet. Once heated, add in the quinoa and toast for 2-3 minutes, stirring often. Add in the water and bring to a boil, then reduce the heat to a simmer. Cover and continue cooking until the seeds are translucent and have started to spiral, about 15 minutes. The quinoa can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
  2. In a medium mixing bowl, combine the ricotta cheese, egg, ¼ cup Parmesan cheese and salt & pepper. Mix well. The cheese filling can be made the day before and stored tightly wrapped in the refrigerator.
  3. When ready to make the casserole, heat the remaining tablespoon of olive oil in a large skillet. Once heated, add in the eggplant chunks. Season to taste with salt and pepper. Sauté on medium-high heat for 5-6 minutes, stirring often.
  4. To prepare the casserole: Preheat your oven to 400°F. Mix the quinoa and ricotta cheese mixture together. Spray a 13”x9” baking pan with cooking spray. Spread half of the quinoa/cheese mixture into the prepared pan. Then top it with half of the sautéed eggplant and ⅓ cup of Parmesan cheese. Now add in the remaining quinoa/cheese mixture and spread evenly over top of the eggplant and cheese. Top with the remaining eggplant, 1 cup of pasta sauce, and the remaining Parmesan cheese. Wrap tightly with aluminum foil and bake for 25 minutes. Remove the foil during the last 5 minutes of baking time.
  5. Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.

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