Hot Dish Eggplant and Rice

(4 votes)

1 medium eggplant, cut into 1-inch
cubes
2 tablespoons oil or butter
2 tablespoons unbleached white flour
1 can tomatoes, (16 ounces) chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
salt and pepper
pan spray
2 cups cooked brown or white rice
grated parmesan cheese, optional


In a large pot of boiling water, cook eggplant for 10 minutes, drain and set aside.

In a large skillet over medium heat, heat oil and 1 in flour. Cook, stirring constantly, for 2 to 3 minutes, or until flour begins to brown. Add tomatoes, green pepper onion, and garlic, stirring well to combine. Cook, covered, for 10 minutes, stirring occasionally. Add salt and pepper to taste.

Preheat oven to 350°.  Pan spray a two-quart casserole dish. Spoon 1/3 of the eggplant mixture into the bottom of the casserole and top with 1 cup of rice. Top rice with another 1/3 of the eggplant mixture, and sprinkle parmesan cheese, if desired. Layer with remaining rice, and top with remaining eggplant mixture. Sprinkle top with additional parmesan, if desired. Bake casserole, uncovered, for 25 minutes.

Makes 4 servings.


Comments:

An old southern dish that you will love.
Anonymous, Mobile, AL

An old southern dish that you will love.
Anonymous, Mobile, AL


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