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.
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.
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
- 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
- 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.