Brown Rice and Eggplant with Cheese Custard

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1 large eggplant
1 large onion
2 cloves garlic
4 large tomatoes
1 small carrot
1 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 cup parsley, minced
1 cup peas,frozen
2 cups brown rice,cooked
2 tablespoons butter
2 tablespoons flour
1-1/2 cups milk
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1 cup ricotta
2 eggs, beaten
1/4 parmesan,grated

Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil . Bake for 15 minutes on lowest oven rack at 400 degrees F.

Chop/mince the other vegetables. Sauté the onions and garlic, then add the other vegetables, basil,and spices. Set this aside.

To assemble: spread rice over the eggplant slices, then spoon the vegetables on top. Make a custard with remaining ingredients, Pour this custard over the casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile before serving.

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