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Quinoa Crusted Eggplant Parmesan Bites
WENDI POLISI17Ingredients
65Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, 1 ½ pounds)
- 1 1/2 tsp. sea salt
- 2 eggs (beaten or flax egg, 2 tablespoons ground flax seeds + 6 tablespoons warm water)
- 1/4 cup milk (choice)
- 1/2 cup Quinoa Flour
- 3/4 cup quinoa flakes
- 1/2 cup cooked quinoa
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. crushed red pepper (optional)
- 1/2 tsp. sea salt
- 1/2 tsp. cracked black pepper (fresh)
- 1 cup pasta sauce
- 3 oz. shredded mozzarella (or Daiya shreds)
- 1.5 oz. Parmesan (grated or vegan Parmesan)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium1800mg75% |
| Potassium1080mg31% |
| Protein23g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A20% |
| Vitamin C8% |
| Calcium35% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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