Sunday 1 December 2013

Gluten Free - Eggplant Parmigiana


I am reposting this recipe from my '7 Day 'Get Clean' Challenge because it is just so amazing!
Try it for your next Meat Free Monday!

I was introduced this recipe by non vegetarian friends, so safe to say it will be a winning recipe for all and such an easy dish to make, perfect for workdays.

Serves 4
50 minutes cook time
15 minutes prep

Eggplant Parmigiana

Your body will thank you!

  • Grill or pan grill sliced mushroom and eggplant.
  • Layer all ingredients into a ceramic dish. 
  • Top with cheese, corn crumbs, and herbs. Finish with a light spray of olive oil.
  • Bake in pre heated oven on 180  Degree C (360F) for 50 minutes. 
  • Bring a saucepan of water to boil with a pinch of salt. 
  • Cook Quinoa for 15minutes, drain and serve with the Parmigiana. 

2 x large Swiss / field mushrooms
1 x Medium eggplant
1 Tbsp olive oil or spray

1 x 550 -800g Jar pasta sauce, stir - thru or homemade sauce
1/2 Cup  basil
4 medium Mozzarella balls (torn)
Fresh oregano

Handful of Pecorino, Romano or Parmesan.
'Corn' crumbs

TIP: Spray olive oil on both sides of  sliced mushroom & eggplant prior to pan grilling.

Quinoa is the perfect accompaniment for this dish, like rice it soaks up all the yummy juices. Quinoa is an ancient seed, so it is packed full of essential trace element for your body. Eggplant is your tummy's best friend, full of fiber and antioxidants.
The torn mozzarella  add mouthfuls of texture, but it is optional - remove all cheese to create a Vegan dish.
Be creative with this dish! I love layering kale leaves for an extra 'superfood' boost, zucchini or any fresh herbs & veggies in your garden or fridge.

Share your variations here!

Happy din dins! x

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