Healthy Eggplant Parmesan over Quinoa {easy weeknight dinner that can easily be made vegan}

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Do you have a weeknight routine?

I sure do.

When I leave work I head straight to the gym. I’ll typically get there around 6:30 (after sitting in traffic for over an hour to go 12 miles) and by the time I get home it’s almost 9:00. By this time, the LAST thing I want to do is think about what to cook for dinner. Some nights I’ll eat a protein bar on the way home and make a smoothie after my shower and other times I’ll just have a smoothie from the smoothie bar at the gym (BTW if you live in Connecticut you need to check out the Edge Fitness Clubs- it’s like a playground for adults!) And other nights I’ll whip up a salad or something quick, easy and boring. But there are some nights I envision myself coming home to a cooked meal AKA wishing I had a butler or a Susie homemaker husband or boyfriend. But I don’t, so I decided to be my own butler and whip up something healthy, filling and that I could eat a few nights in a row.

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It’s guilt-free because I used this awesome vegan cheese from Whole Foods with barely any fat or carbs, I used organic and all natural tomato sauce, I made my own breadcrumbs using Ezekiel bread (if you haven’t had this bread yet you MUST check it out) and I served it over quinoa which is one of the most protein-rich foods and full of fiber. And the best part? All you have to do is pop it in the microwave when you get home for a minute and 30 seconds and dinner is served! This is a healthy yet filling dinner that’s delicious and won’t ruin your workout. This can easily be made vegan too by swapping out the eggs for flax eggs, or egg alternative of choice.

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Healthy Eggplant Parmesan over Quinoa {easy weeknight dinner that can easily be made vegan}

Ingredients:

1 small/medium eggplant

1 small can of organic tomato sauce with no added sodium

1 pack of Go Veggie Mozzarella Slices (or cheese of choice)

1 cup of breadcrumbs

2 eggs (if vegan use flax eggs)

1 cup uncooked quinoa

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Directions:

  1. Preheat oven to 375 Farenheit.
  2. Cook quinoa according to package instructions. You’ll make enough to eat throughout the week with each meal.
  3. Cover bottom of a dish with a thin layer of tomato sauce. I used a 9″ baking dish.
  4. Heat large pan with oil over medium-high heat. Slice eggplant into 9 even sized slices.  In a small bowl, beat two eggs. Place breadcrumbs in another bowl or plate. Give the eggplant slices a quick dip in egg wash; let excess drip off. Gently press the breadcrumbs onto each slice to help it adhere. Place into hot pan and quickly sear eggplant, about two minutes each side.
  5. Place eggplant slices atop thin layer of tomato sauce, side by side. Lay slices of cheese atop eggplant (I used about 7 or 8 slices of cheese.) I added extra sauce atop the cheese because I prefer more sauce over cheese, however, feel free to adjust to your liking.
  6. Place in oven and bake 30-35 minutes. I prefer mine more well-done so I kept mine in there for a bit longer.
  7. Place 1/3 cup of cooked quinoa on a plate and top with eggplant. Enjoy!

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