I came up with this invention because I was missing the constant supply of eggplant and zucchini that I had in Italy, but I was still not ready for a regular pasta dish. What about a lasagna type bake with quinoa instead and layers of tofu ricotta and zucchini? Delish! It was really different and unique, yet still had a familiarity in that it was an Italian inspired layered dish. The firmness of the veggies held it together like the pasta would have and the tofu ricotta gave it creaminess. I just used can tomato sauce that I had on hand and added spices, but marinara would probably be better. If you’re in the mood for a healthy and creative dinner for the family, I would say this one is for you!

Eggplant and Quinoa Bake

1 cup quinoa, 2 cups water

1/2 tsp garlic powder

1/2 tsp dried basil

1/2 tsp onion salt

1 large eggplant, sliced thin

2 medium zucchini, sliced thin

1 jar of your favorite marinara

1 tbsp nutritional yeast to top

Sprinkle of basil to top

Tofu Ricotta

1 package firm tofu

1 tbsp nutritional yeast

Juice of one lemon

1 tsp oregano

Salt and pepper

Dash of Worcestershire

1/8-1/4 cup water

1. Preheat oven to 400* and salt the sliced eggplant. Leave to seep bitterness for 20-30 minutes then dry with a paper towel.

2. Add all of the ingredients for the tofu ricotta in a food processor and blend until smooth.

3. Boil quinoa and add spices while cooking.

4. Add a layer of marinara to the bottom of a 9×13 dish then start layering eggplant, quinoa, zucchini, tofu ricotta, and sauce and repeat.

5. Sprinkle the top with nutritional yeast and dried or fresh basil then bake uncovered for 20-30 minutes until edges are bubbling.

6. Let it sit for 5-10 minutes to set before cutting. I served with asparagus but would be great with a side salad or garlic bread.