Eggplant and Garlic Rice Bake

Hey there– Sitting at the table when we go out to dinner, I often try to guess what Larry is going to order while we sit and look over the menu. If we’re eating Italian, it’s a pretty good bet that Larry will pick eggplant parmesan. So I thought he’d like this. It’s hearty and savory, so good piping hot from the oven with a bright green salad and some crunchy bread. A filling meatless dinner.

EGGPLANT AND GARLIC RICE BAKE
2 tab. olive oil
1 medium onion, chopped
1 cup white rice
1 clove garlic
1/2 cup white wine
1 1/2 cup water
1/2 tsp. salt
4-5 chinese eggplants (About 2 pounds)
3/4 cup olive oil
salt & pepper
4 cups marina sauce
1 pound mozzarella grated
1 cup parmesan romano

Heat the olive oil in a pan and stir in the onion until it gets soft. Add in the rice, garlic, and stir a minute more. Then add the wine, water and salt and simmer for 8 or 9 minutes until all the liquid is absorbed by the rice.

While the rice is bubbling away, slice the eggplants into slices about 1/4″ thick. Spray 2 baking sheets with cooking spray and spread the slices out on the baking sheets (you may have to overlap them). Season with salt and pepper. Bake at 425 degrees for 15 minutes.

Then spread 1 cup of the marina in the bottom of a 9″x13″ baking dish. Layer half the eggplant over the sauce. Cover the eggplant layer with all of the rice. Top that 2 cups of the marinara sauce. The sprinkle on half of the mozzarella and parmesan. Layer the remaining eggplant over that and cover it with the rest of the marina sauce, mozarella and parmesan.

Cover the pan with foil and bake at 400 degrees for 15 minutes. Uncover the pan and bake 10 minutes more until the cheese is golden.