Eggplant Parmesan Quinoa Casserole

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Get the best of eggplant parmesan in this meal-in-one, easy clean-up version of eggplant parmesan quinoa casserole. No need to precook your quinoa – just mix your ingredients and make for a delicious, easy dinner recipe.


  • 1 tbsp olive oil (for greasing)
  • 1 cup uncooked white quinoa
  • 1/2 cup water
  • 1 small yellow onion, diced
  • 1 24 ounce jar of marinara sauce (any tomato sauce will work)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 large eggplant (roughly 11.5 lbs), cut into 1/4 inch rounds
  • 1 cup grated parmesan
  • 1 cup grated mozzarella
  • salt and pepper, to taste
  • fresh basil, for serving


  1. Preheat your oven to 350 degrees F.
  2. Grease your 9 x 13 inch casserole dish. I use olive oil- you can use whatever you have.
  3. Rinse and drain your quinoa and then place directly into your casserole dish. Add in 1/2 cup of water and diced yellow onion.
  4. Stir your oregano and garlic powder directly into the tomato sauce.
  5. Pour HALF of tomato sauce jar on top of quinoa + onion mixture. Stir to combine directly in the casserole dish.
  6. Top your quinoa layer with 1/2 a cup of grated parmesan and 1/2 cup of grated mozzarella.
  7. Layer your eggplant (breaded or non-breaded) on top of the cheese.
  8. Top eggplant with remaining tomato sauce and 1/2 cup of parmesan and mozzarella. Sprinkle with salt and pepper.
  9. Cover your casserole dish with aluminium foil and bake in a 350 degree F oven for 45 minutes.
  10. Remove foil and bake for an additional 10-15 minutes or until cheese has fully melted and turned golden brown on top.
  11. Remove from oven and sprinkle with fresh basil, if desired.