Freekeh and Eggplant Parmesan with Mozzarella

Freekeh and Eggplant Parmesan with Mozzarella is a hearty vegetarian dish that combines the nuttiness of freekeh with the creamy texture of roasted eggplant and the richness of melted mozzarella. The savory layers of marinara sauce and the tang of Parmesan bring depth to each bite, making it a comforting meal. Simple and flavorful, this recipe is perfect for a cozy dinner at home, bringing together familiar ingredients in a delightful way.

Ingredients

• 1 large eggplant, sliced
• 1 cup freekeh, cooked
• 2 cups mozzarella cheese, shredded
• 1 jar marinara sauce
• 1/2 cup parmesan cheese, grated

Instructions

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
3. Arrange half of the eggplant slices over the sauce.
4. Sprinkle half of the cooked freekeh evenly over the eggplant.
5. Layer half of the shredded mozzarella cheese on top of the freekeh.
6. Repeat the layers with the remaining eggplant, freekeh, and mozzarella.
7. Top with a generous layer of Parmesan cheese.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
10. Allow the dish to cool for a few minutes before serving.

Keywords: Vegetarian, Hearty, Cheese, Baked

Spice Rack: Italian Seasoning

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