INGREDIENTS
1/2 cup
Basil, fresh
1
inch Eggplant, medium
1 clove
Garlic
2
inch Zucchinis, small to medium
3
Eggs
1 cup
Quinoa
1
Your favorite cooked pasta
1 pinch
Red pepper flakes
1
Salt and pepper
1
Cooking spray
4 oz
Fontina cheese
8 oz
Mozzarella cheese, fresh
3/4 cup
Parmesan
16 oz
Ricotta cheese, whole or part-skim