60 min
Eggplant Rollatini Quinoa Casserole
Recipe GLPR3c1dbf5fe28494
A hearty vegetarian casserole combining fluffy tri-colored quinoa with roasted eggplant, creamy ricotta, wilted spinach, and marinara sauce, topped with melted mozzarella cheese and finished under the broiler until golden and bubbly. This gluten-free dish is perfect as a main course or satisfying side.
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Ingredients
1 cup uncooked tri-colored quinoa, rinsed
2 cups low-sodium vegetable broth
1 medium eggplant, cut into ½ inch chunks
1 ½ tablespoons olive oil
1 clove garlic, minced
¼ teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 ¼ cups marinara sauce
½ cup ricotta cheese
1 ½ cups freshly grated mozzarella cheese, divided
Fresh parsley, chopped, for garnish
Directions
Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then stir once. Reduce the heat to medium-low, cover with a lid, and simmer for approximately 15 minutes, until all the liquid is absorbed. Remove from heat and let the covered pan rest for 5 minutes. Fluff the cooked quinoa with a fork and transfer to a large mixing bowl.
While the quinoa cooks, preheat your oven to 400°F.
On a rimmed baking sheet, toss the eggplant chunks with olive oil, minced garlic, and salt until evenly coated. Spread the eggplant in a single layer across the sheet.
Roast the eggplant for about 20 minutes, stirring halfway through, until the pieces are tender and lightly golden.
Add the roasted eggplant to the bowl with the quinoa. Stir in the thawed and squeezed spinach, marinara sauce, and ½ cup of the mozzarella cheese. Mix gently but thoroughly until all ingredients are well incorporated. Keep the oven at 400°F.
Transfer the quinoa mixture to a 9-inch square baking dish, spreading it evenly into the corners and leveling the surface.
Drop small dollops of ricotta cheese across the surface of the casserole, spacing them evenly. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover the dish tightly with aluminum foil.
Bake covered for 20 minutes. Remove the foil, turn on the broiler, and cook for approximately 5 minutes until the cheese on top is melted, golden, and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley before serving.
