Quinoa Crusted Eggplant and Zucchini

The perfect meal for a cool, late summer night! Baked eggplant and zucchini crusted with quinoa with lots of melty cheese!

1 large eggplant, cut into 1/2-inch slices
2 medium zucchini, sliced into 1/2-inch slices
1 cup uncooked quinoa
1 cup whole grain panko (or gluten free whole grain breadcrumbs)
3/4 cup parmesan cheese, grated
3 eggs
16 ounces ricotta cheese
1/2 cup basil, chopped
1 clove garlic, minced
3/4 teaspoon red pepper flakes
6 cups your favorite tomato sauce
8 ounces fresh mozzarella

View the full recipe at An Avocado A Day →