- 6 large Chinese eggplants, peeled and cut in half lengthwise
- 1 1/3 cups uncooked quinoa
- 1 jar (650 ml) of Bolognese sauce (any tomato sauce will work)
- 1 garlic clove, finely chopped
- 2 cups grated Mozzarella cheese
- olive oil
- 1/2 cup water
- 1 teaspoon dried oregano leaves
- salt and black pepper to taste
Preheat oven to 360 degrees F. Line 2 baking sheets with parchment paper.
Brush the eggplants slices with olive oil and sprinkle with salt on both sides. Arrange them on the baking sheets.
Bake in the oven for 40-45 minutes or until tender and golden. Remove from oven and set aside.
Preheat oven to 350 degrees F.
Grease a 9 x 13 inch casserole dish with olive oil. Place quinoa directly into the casserole dish. Add half of the Bolognese sauce, 1/2 cup water, and 1/2 teaspoon oregano. Stir to combine.
Top with half of the mozzarella cheese.
Cut the eggplants in half and arrange on top of the cheese.
Top the eggplant with remaining Bolognese and sprinkle with 1/2 teaspoon oregano.
Top with remaining mozzarella cheese.
Cover the casserole dish with aluminum foil and bake for 40 minutes.
Remove foil and bake another 10 minutes or until cheese has fully melted. Remove from oven, let rest for 5 minutes and serve.