Lean Clean Eggplant Parm with Toasted Quinoa Breadcrumbs!

by Stephanie Tulman on April 23, 2014

Lean Clean Eggplant Parm plated I have tried to create this dish for WEEKS MONTHS.  See, weeks keep going by and now I’m behind by months from when I tried to create my Lean Clean Eggplant Parm!  And I tried so many times that I had to keep throwing out spoiled eggplant and basil and buy new stock because so much time escaped me! Lean Clean Eggplant Parm cass This isn’t just an Eggplant Parmesan that’s lean and clean….. noooo, nelly!  This cleaned up snazzy version is made with toasted QUINOA instead of breadcrumbs!   I know, you’re stunned, right? Lean Clean Eggplant Parm rounds I’m sorry this post is so short – I’m on a business trip in Texas – prepping for an audit tomorrow.  Jealuos, right?   But let’s be honest, you stop by for the good stuff!   The pictures and the recipe!!!!   Vegan Ashley, you’ll want to use a cashew cheese or other cheese alternative, ok pumpkin?   For the carnivores… let’s keep Lean Clean Eggplant Parm for Meatless Monday!

xo, This Chick

Lean Clean Eggplant Parm with Toasted Quinoa Breadcrumbs!


  • 1.5 cups quinoa
  • 3 cups water
  • 1 Tsp oregano
  • 1 Tsp basil
  • 1 Tsp garlic powder
  • 1 eggplant
  • 2 eggs
  • 1 Tbsp water
  • 1/2 cup fresh torn basil
  • 1/4 cup grated parm
  • Crushed red pepper, basil, oregano, salt, pepper to taste
  • Whole Wheat Pasta and Tomato Sauce (no specific direction for this)


  1. To prepare the quinoa, bring the water and quinoa to a boil, add the oregano, basil and garlic powder and let simmer, covered, for 15 minutes. Preheat the oven to 300 degrees and spread the cooked quinoa over a parchment paper lined baking sheet. Cook in the oven for 30-35 minutes, until it begins to look toasted. Remove from the oven and allow to cool completely.
  2. Preheat the oven to 350 degrees. Slice the eggplant into 1/4 inch thin rounds. (Or you can slice 1/4 inch thin from top to bottom for larger slices but keep them thin). Think thinner than the pictures, because it was actually too thick! Crack the eggs into a bowl, and then put the cooled quinoa crumbs in another bowl. Drag the slices through the egg, covering both sides, and then cover with quinoa crumbs and place on a baking sheet prepped with cooking spray. Cook 10 minutes on each side.
  3. Preheat the oven to 375 degrees. Cover the bottom of a baking dish with cooking spray and then with a thin layer of pasta sauce, and then a single layer of eggplant, followed by more sauce and then a layer of grated parm. Sprinkle fresh torn basil on top. Bake for 15 minutes or so until the cheese begins to brown and bubble a bit. Add crushed red pepper, basil, oregano, salt pepper as desired within the layers or on top.
  4. Serve a slice or two on top of the whole wheat spaghetti and tomato sauce, or alongside a salad.



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