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Grilled Eggplant Quinoa Stacks|Craving Something Healthy

Grilled Eggplant Quinoa Stacks

Servings 12 servings


  • 24 quinoa patties
  • 24 slices of eggplant from 2 medium eggplants
  • 1- 28 oz can Muir Glen crushed tomatoes with basil
  • 2 cloves of garlic
  • 2 tbs olive oil plus extra for brushing eggplant
  • 1 1/2 cup grated Mozzarella cheese
  • 1/2 cup grated Parmesan or Asiago cheese
  • 1 tsp kosher salt plus extra to sprinkle on eggplant
  • Chopped fresh basil for garnish optional


  • Preheat oven to 375 degrees.
  • Thaw quinoa patties if frozen.
  • Lightly sprinkle both sides of eggplant slices with kosher salt, and set slices in a large colander for 20-30 minutes, to release some of their moisture.
  • Mix cheeses together in a small bowl, and set aside.
  • Heat 2 Tbs olive oil in a large saucepan, and add garlic. Cook garlic for about 30-45 seconds, until fragrant. Do not let it burn!
  • Add canned tomatoes to garlic. Season with 1 tsp salt, and let simmer for 15 minutes.
  • While sauce is simmering, pat eggplant dry, and lightly brush each side with olive oil.
  • Grill eggplant slices until slightly charred on each side.
  • In a large, 9 x 13 inch baking pan, lay out 12 quinoa patties, and top with some sauce and and about 1 Tbs of the cheese on each. Add a slice of eggplant to each quinoa patty, and top with more sauce and cheese. Repeat with a second layer.
  • Bake for about 30 minutes, or until sauce is bubbly and cheese is melted.
  • Top with chopped fresh basil before serving, if desired.


[nutrition-label id=3677]