• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Brown Rice and Eggplant with Cheese Custard

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 lg Eggplant
  • 1 lg Onion
  • 2 Cloves garlic
  • 4 lg Tomatoes
  • 1 sm Carrot
  • 1 ts Basil
  • 1/4 ts Pepper
  • 1/2 ts Cinnamon
  • 1/4 c Parsley -- (minced)
  • 1 c Peas,frozen
  • 2 c Brown rice,cooked
  • 2 tb Butter
  • 2 tb Flour
  • 1 1/2 c Milk
  • 1/4 ts White pepper
  • 1/8 ts Nutmeg
  • 1 c 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. Saute 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 custartd with remaining ingredients, Pour this custard over
casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile
before serving.

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