Eggplant and Rice Parmesan

Eggplant and Rice Parmesan Recipe - Delicious Italian Vegetarian Dish

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Eggplant and Rice Parmesan is a delicious and hearty dish that combines the flavors of eggplant, rice, and cheese in a satisfying casserole. This recipe is perfect for a family dinner or a potluck gathering.

History

Eggplant Parmesan is a classic Italian dish that has been enjoyed for generations. This recipe puts a twist on the traditional dish by adding rice for an extra layer of flavor and texture.

Ingredients

2 medium eggplants, peeled and sliced, 0.5 inch thick
2 tbsp vegetable oil
1 clove garlic, minced
0.67 cup Italian-style breadcrumbs
0.75 cup parmesan cheese, divided
3 cups cooked rice
1 x 30 oz (850 g) jar prepared spaghetti sauce
2 cups (8 oz (227 g)) shredded mozzarella cheese

How to prepare

Cook the eggplant in oil with garlic in a large skillet over medium-high heat; set it aside.
Combine the breadcrumbs with 2 tbsp of Parmesan cheese.
Place the eggplant slices in a 13x9 inch glass casserole dish, overlapping the slices if necessary. Sprinkle them with the breadcrumb mixture.
In a large bowl, combine the rice, sauce, and the remaining Parmesan cheese. Pour the mixture over the eggplant.
Sprinkle the dish with mozzarella cheese.
Bake it at 375°F (191°C) for 20 minutes or until the cheese is melted and lightly browned.

Variations

Add ground meat or sausage to the sauce for a meatier version.
Use different types of cheese, such as provolone or fontina, for a different flavor profile.
Add fresh herbs like basil or parsley for a pop of freshness.

Cooking Tips & Tricks

Make sure to peel and slice the eggplant evenly to ensure even cooking.

- Be sure to cook the eggplant in oil with garlic to infuse it with flavor.

- Use Italian-style breadcrumbs for a more authentic taste.

- Allow the dish to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Serve Eggplant and Rice Parmesan with a side salad and garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the eggplant until it is tender but not mushy.

- Layer the ingredients in the casserole dish for even distribution of flavors.

Ingredient Substitutions

Use zucchini or yellow squash in place of eggplant for a different twist.

- Use gluten-free breadcrumbs for a gluten-free version of the dish.

Make Ahead Tips

You can assemble the casserole ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Garnish the dish with fresh herbs or a sprinkle of Parmesan cheese before serving.

Pairing Recommendations

Serve Eggplant and Rice Parmesan with a glass of red wine, such as Chianti or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant and Rice Parmesan contains approximately 400 calories.

Carbohydrates

Each serving of Eggplant and Rice Parmesan contains approximately 45 grams of carbohydrates.

Fats

Each serving of Eggplant and Rice Parmesan contains approximately 15 grams of fat.

Proteins

Each serving of Eggplant and Rice Parmesan contains approximately 20 grams of protein.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese.

Alergens

This recipe contains dairy (cheese) and gluten (breadcrumbs).

Summary

Eggplant and Rice Parmesan is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Eggplant and Rice Parmesan is a delicious and satisfying dish that is perfect for a family dinner or a potluck gathering. With layers of eggplant, rice, sauce, and cheese, this casserole is sure to be a hit with everyone at the table. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a hot summer day, and I had just returned from a visit to the farmer's market. As I was unloading my bags of fresh produce, I noticed a small, elderly woman sitting on a bench nearby. She had a basket of eggplants at her feet, and she was carefully inspecting each one before placing it in her basket.

I couldn't help but be curious about what she was doing, so I approached her and struck up a conversation. As it turned out, she was a retired chef who had spent her entire life working in restaurants and cooking for her family. She had a wealth of knowledge about food and recipes, and she was more than happy to share some of her favorites with me.

One recipe, in particular, caught my eye. It was a simple yet delicious dish called Eggplant and Rice Parmesan. The woman told me that she had learned the recipe from her own grandmother many years ago, and it had become a family favorite ever since.

As she described the dish to me, my mouth watered in anticipation. The combination of crispy breaded eggplant slices, creamy rice, tangy marinara sauce, and gooey melted cheese sounded like a perfect harmony of flavors and textures. I knew I had to try making it myself.

The woman graciously shared the recipe with me, along with some tips and tricks that she had learned over the years. She told me that the key to a successful Eggplant and Rice Parmesan was to use fresh, high-quality ingredients and to take your time with each step of the cooking process.

I couldn't wait to get home and start cooking. I gathered all the necessary ingredients - eggplants, rice, marinara sauce, cheese, bread crumbs, and spices - and set to work in my kitchen. As I sliced the eggplants and cooked the rice, I could almost hear the woman's voice guiding me through each step.

After assembling the dish and popping it in the oven to bake, I eagerly waited for it to be done. The tantalizing aroma that filled my kitchen was almost too much to bear, but I knew that good things come to those who wait.

When the timer finally dinged, I carefully removed the dish from the oven and marveled at its golden-brown perfection. The cheese was bubbly and melted, the rice was fluffy and flavorful, and the eggplant slices were crispy on the outside and tender on the inside.

I couldn't believe how delicious it looked and smelled. I couldn't wait to dig in and taste it for myself. And when I finally took my first bite, I knew that I had struck culinary gold.

The Eggplant and Rice Parmesan was everything I had hoped for and more. The flavors melded together perfectly, creating a harmonious symphony of taste that danced on my palate. It was a dish that was comforting and satisfying, yet also elegant and refined.

As I savored each bite, I couldn't help but feel grateful to the woman who had shared this recipe with me. Her generosity had opened up a whole new world of culinary delights for me to explore, and I knew that I would treasure this recipe for years to come.

From that day on, Eggplant and Rice Parmesan became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I cooked it, I thought of the woman who had introduced me to this wonderful dish and wondered if she was still out there, cooking up a storm with her own favorite recipes.

I may never see that woman again, but her legacy lives on in my kitchen every time I make Eggplant and Rice Parmesan. And for that, I am forever grateful.