Yield: 6 Servings
Measure | Ingredient |
---|---|
1 large | Eggplant |
1 large | Onion |
2 \N | Cloves garlic |
4 larges | Tomatoes |
1 small | Carrot |
1 teaspoon | Basil |
¼ teaspoon | Pepper |
½ teaspoon | Cinnamon |
¼ cup | Parsley -- (minced) |
1 cup | Peas,frozen |
2 cups | Brown rice,cooked |
2 tablespoons | Butter |
2 tablespoons | Flour |
1½ cup | Milk |
¼ teaspoon | White pepper |
⅛ teaspoon | Nutmeg |
1 cup | Ricotta |
2 \N | Eggs,beaten |
¼ \N | 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 the casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile before serving.
~ - - - - - - - - - - - - - - - - - Recipe By : Net