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    Home » Diet » Gluten Free Recipes

    Eggplant Bites

    5 from 1 vote
    Posted April 6, 2013 (last updated August 26, 2020) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    These Eggplant Bites are a delicious gluten-free appetizer that you will find yourself craving time and again!  Deliciously cheesy, this is one even the kids will love.

    Quinoa Crusted Eggplant Parmesan Bites - WendyPolisi.com

    According to old wives tales, eggplant is one of those foods that can help bring on labor.  (Recipe Edit:  Don't know if this helped or not but I went in to Labor late on the night I made these. :))

    I'm all for letting nature take its course, but my thinking is that if a little culinary pleasure can give nature a nudge then there is no harm in that.

    Quinoa Crusted Eggplant Parmesan Bites - WendyPolisi.com

    I wish I had some big news for you, but I'm here to tell you that (at least in my case) it doesn't work. Lucky for me, I enjoyed every minute of overindulging on these Quinoa Crusted Eggplant Parmesan Bites.

    This is a recipe that I will make again and again. The coating is quinoa three ways (flakes, flour and cooked) and spices and the texture of it is surprisingly similar to fine breadcrumbs. (I should have taken a photo of the breading to show you.)

    I had almost half of the recipe over a three hour period. You know, in the name of natural labor inducement. Though it made an amazing dinner, this recipe would also be amazing as an appetizer.

    quinoa-crusted-eggplant-parmesan-bites

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    • Goat Cheese Crostini are an easy to make appetizer that never fails to delight!
    • Slow Cooker Eggplant Parmesan is a family favorite that is super-easy to make. You won't believe how good this one is.
    Print Recipe
    5 from 1 vote

    Quinoa Crusted Eggplant Parmesan Bites

    These Quinoa Crusted Eggplant Parmesan Bites are a delicious gluten-free appetizer that you will find yourself craving time and again!  Deliciously cheesy, this is one even the kids will love.
    Prep Time25 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 35 mins
    Course: Appetizer
    Cuisine: Gluten Free, Italian, Quinoa
    Servings: 8
    Calories: 150kcal
    Author: Wendy Polisi

    Ingredients

    • 1 eggplan 1 ½ pounds
    • 1 ½ teaspoons sea salt
    • 2 eggs beaten or flax egg (2 tablespoons ground flax seeds + 6 tablespoons warm water)
    • ¼ cup milk of choice
    • ½ cup Quinoa Flour
    • ¾ cup Quinoa Flakes
    • ½ cup cooked quinoa
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ¼ teaspoon crushed red pepper optional
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper fresh cracked
    • 1 cup pasta sauce
    • 3 ounces shredded mozzarella or Daiya shreds
    • 1 ½ ounces Parmesan grated or vegan Parmesan
    US Customary - Metric

    Instructions

    • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with olive oil.
    • Cut eggplant into ½ inch slices. Place slices in a paper towel lined colander and sprinkle with salt. Let stand for 30 to 40 minutes. Rinse and pat dry.
    • Place egg and milk in a small bowl and whisk together. Combine quinoa flour, quinoa flakes, quinoa, garlic powder, onion powder, basil, oregano, crushed red pepper, sea salt and pepper in a food processor. Pulse until a powder is formed. (It will look like fine bread crumbs.)
    • Dredge eggplant in quinoa mixture (only a little will stick) and then dip in the egg mixture and recoat with the quinoa. Place on prepared baking sheet and spray will olive oil. Bake for 15 minutes. Carefully turn and bake for 15 minutes more.
    • Remove from oven. Spoon pasta sauce on each slice and sprinkle with cheeses. Bake for 10 minutes longer, until cheese is lightly browned. Serve warm.

    Nutrition

    Calories: 150kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 390mg | Potassium: 269mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 3.4mg | Calcium: 90mg | Iron: 1.7mg

    Filed Under:

    Appetizer RecipesGluten Free RecipesQuinoa Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    1. Janet Paula

      August 20, 2017 at 8:11 pm

      5 stars
      I'd love to make this eggplant.recipe but in the country where I live I cannot find quinoa flakes. Do you have any idea what can be substituted for it or should I just leave it out? Thanks.

      Reply

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