Quinoa Breaded Eggplant Parm

This eggplant parm recipe by 11th grader Kalonji Hodges, from Crossland High School in Temple Hills, Maryland, was the Regional winner in the 2018 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. This year’s theme was “Go with Grains.”

Serves 6.

  • 2 medium-sized eggplants
  • 2 cans san marzano tomatoes, whole
  • 2 small onion, chopped
  • 1 green pepper, chopped
  • 1 small jalapeno pepper, seeded
  • 4 cloves garlic
  • 1 teaspoon cayenne pepper
  • cilantro
  • 1 teaspoon salt and pepper
  • 1.5 cups quinoa
  • 3 cups water
  • 3 egg
  • olive oil
  • 1.5 cups grated parmesan cheese


1. Preheat oven to 375

2. Slice eggplant in circular slices, soak in warm salt water for 25 minutes or until no longer bitter.

3. In a large pot add diced tomatoes and juice into pot over medium heat cook until boiling.

4. Once boiled, pulse tomatoes in food processor; add onions, peppers, cilantro, salt, pepper, paprika, cayenne, and garlic; pulse until you have a chunky mixture. Let simmer for 45 minutes on low heat stirring occasionally.

5. Pour back into pot let simmer for 45 minutes on low heat stirring occasionally.

6. Cook quinoa as per manufacturer’s directions. Add to quinoa salt, pepper, and cayenne and stir.

7. Pat eggplant dry with a paper towel.

8. Dip eggplant slices in beaten egg and then into your quinoa mixture.

9. Pan fry the eggplant slices, until golden brown on both sides.

10.Drain your eggplant on a paper towel.

11.Line a 9 X 13 baking pan with the fried eggplant, layer your tomato sauce, then parmesan, repeat.

12.Bake for 20 minutes until parmesan is golden brown.

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Nutrition Information

Quinoa Breaded Eggplant Parm

Servings per Recipe: 6

Amount per Serving

Calories:  328

Calories from Fat:  99

Total Fat:  11g

Saturated Fat:  3.3g

Cholesterol:  91mg

Sodium:  335mg

Potassium:  925mg

Carbohydrates:  36.7g

Dietary Fiber:  10.8g

Protein:  15.3g

Sugars:  10.4g

Calcium:  25%

Iron:  25%

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