Ingredients
Scale
- 2 medium eggplants
- 1 cup cooked quinoa
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced tomatoes
- 1/4 cup fresh basil, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the outer shell.
- Chop the scooped-out eggplant flesh and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add chopped eggplant flesh, diced tomatoes, cooked quinoa, and marinara sauce. Cook until heated through.
- Stir in fresh basil and half of the Parmesan cheese. Season with salt and pepper.
- Spoon the mixture back into the eggplant halves and sprinkle the remaining Parmesan cheese on top.
- Bake for 30-35 minutes until the eggplants are tender.
- Let cool for a few minutes before serving.
Notes
- For a vegan option, substitute Parmesan cheese with nutritional yeast.
- You can also add ground meat or sausage for extra protein.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg