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Italian Eggplant And Rice Bake Recipe
|Brown rice||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped tomatoes||3 Cup (48 tbs)|
|Dried basil||2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Eggplant||12 Ounce, thinly sliced (1 In Number, With Peel)|
|Shredded low fat mozzarella cheese||5 1⁄2 Ounce (1 1/3 Cups)|
|Finely shredded parmesan cheese||1 1⁄3 Cup (21.33 tbs)|
Calories 331 Calories from Fat 97
% Daily Value*
Total Fat 10 g16%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 41.7 mg
Sodium 546 mg22.8%
Total Carbohydrates 42 g13.9%
Dietary Fiber 5.2 g20.6%
Sugars 7.1 g
Protein 21 g41.1%
Vitamin A 21.1% Vitamin C 25.8%
Calcium 47.6% Iron 11.3%
*Based on a 2000 Calorie diet
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the onions and garlic.
Cook and stir over medium heat until the onions are tender and translucent.
Stir in the tomatoes, sugar, basil, allspice and thyme.
Cover and gently simmer for 20 minutes.
Preheat the oven to 350°.
Lightly spray an 8" X 8" X 2" baking pan with olive oil no-stick spray.
Spoon just enough of the tomato mixture into the pan to thinly cover the bottom.
In the order, layer half each of: the eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese.
Repeat the layers with the remaining eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese.
Bake for 20 to 25 minutes or until bubbly.
Cut into squares to serve.