Doctored-up jarred marinara makes the perfect accompaniment.

Published on February 28, 2026

Credit:

Carson Downing / Food Styling: Annie Probst

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Swap eggplant Parm’s usual bread crumbs for cooked, cooled quinoa for a nutty, fiber-filled crust. Crushed fennel, garlic, and Parmesan emulate the flavor of Italian sausage without the meat. Serve the crackly slices with a Calabrian chile paste-spiced marinara for cutlets that deliver comfort and crunch without compromising flavor.

Ways to Eat Quinoa-Crusted Eggplant

For an eggplant Parm effect, layer the crispy eggplant slices in a baking dish with marinara and mozzarella and bake until bubbly. Or tuck the slices into crusty rolls with sauce and leafy greens.

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Ingredients

  • 2 lb. eggplant (1 large or 2 medium), cut into 1/2-inch slices*

  • 1/2 cup all-purpose flour

  • 2 large eggs

  • 1 1/2 cups cooked and cooled tricolor quinoa

  • 3 Tbsp. grated parmesan

  • 2 tsp. fennel seeds, lightly crushed

  • 1 tsp. garlic powder

  • 2 cups jarred marinara sauce

  • 2 tsp. Calabrian chile paste (optional)

  • Small fresh basil leaves

Directions

  1. Line an extra-large tray or baking sheet with paper towels. Arrange eggplant slices on tray. Sprinkle 1 Tbsp. kosher salt over both sides of slices; let stand 30 to 45 minutes to draw out moisture. Pat dry with paper towels; discard paper towels. 

    Tip: You’ll end up with small scraps after slicing eggplant. Reserve those to use in soups or sauces, chop and cook them with olive oil and garlic for an easy pasta or toast topper, or roast to stir into a grain salad.

  2. Add 1/3 cup vegetable oil to an 18x13-inch baking pan. Place pan in oven. Preheat oven to 425°F. Heat oil 10 minutes while preparing eggplant.

  3. Set up three dredging stations in shallow dishes: Put flour in one shallow dish. In another shallow dish whisk together eggs and 2 Tbsp. water. And in a third shallow dish mix together cooked quinoa, the 1/2 cup Parmesan, the fennel seeds, garlic powder, and 1 tsp. freshly ground black pepper.

  4. Dredge eggplant slices in flour and return to tray. Dip slices into egg wash, then coat well in quinoa mixture, returning slices to tray as you work. (If you have any quinoa mixture remaining, sprinkle it over the eggplant slices, patting with your fingers to help coating adhere. Note: The coating won’t stick to the skin of the eggplant.) 

  5. Carefully remove the hot pan with oil from the oven. Arrange coated eggplant slices in a single layer in pan; turn to coat with oil. Bake 15 minutes. Flip slices. Bake until crisp and golden, 12 to 14 minutes more. Let stand 10 minutes before serving. (If you want even more crispness and browning, place eggplant slices on a wire rack set over a baking sheet. Return to oven 10 minutes.) 

  6. Warm marinara in a small saucepan over medium. Stir in Calabrian chile paste (if using). Serve sauce with eggplant. Sprinkle with the 3 Tbsp. Parmesan and basil leaves. 

Credits

Recipe developed by Chawick Boyd.