Baked Mediterranean Eggplant Rollatini with Tomato Basil Quinoa

Ingredients

• 2 medium eggplant, sliced lengthwise into 1/4 inch planks
• 1 cup ricotta cheese, part-skim
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, dry
• 2 cups tomatoes, diced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil, chopped

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Slice the eggplant lengthwise into 1/4 inch thick planks. Lightly salt and let sit for 30 minutes to draw out moisture.