This is a healthier and quicker version of the famous eggplant parmigiana. For about 25 towers you will need: 4-5 medium sized eggplants
- 4-5 cups meat sauce (see previous posts for recipe)
- 1 cup grated mozzarella cheese
- 3/4 cup cooked quinoa
Sliced eggplant finely using a mandolin. Place on a baking sheet lined with parchment paper. Bake for 10 minutes at 350F. You can brush with oil so the edges don’t get crispy if you wish. I didn’t. Sprinkle eggplant slices with salt.
- Once the eggplants are ready you can begin to make the towers using a Pyrex dish. Cover the bottom of the Pyrex dish with a thin layer of tomato sauce. Place a layer of egg plants at the bottom of the dish so that they are not touching each other.
- The second layer is sauce. Place a spoonful of sauce on each eggplant. Next put a spoon of quinoa on top of each egg plant. Sprinkle each tower with shredded mozzarella cheese.
- Continue the process by placing an eggplant on each tower and press down gently. Layer again with a spoon full of meat sauce, quinoa, and shredded mozzarella.
- Top with an eggplant slice and then sauce and sprinkle shredded mozzarella.
- Place Pyrex dish in the oven and bake for 30 min at 350F.
- Remove from oven and allow to cool before serving.
