Brown Rice And Eggplant With Cheese Custard Recipe
Servings: 6
Ingredients
- 1 lrg Eggplant
- 1 lrg Onion
- 2 x Cloves garlic
- 4 lrg Tomatoes
- 1 sm Carrot
- 1 tsp Basil
- 1/4 tsp Pepper
- 1/2 tsp Cinnamon
- 1/4 c. Parsley -- (chopped)
- 1 c. Peas,frzn
- 2 c. Brown rice,cooked
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 1/2 c. Lowfat milk
- 1/4 tsp White pepper
- 1/8 tsp Nutmeg
- 1 c. Ricotta
- 2 x Large eggs,beaten
- 1/4 x Parmesan,grated
Directions
- Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with extra virgin olive oil. Bake for 15 min on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute/fry the onions and garlic, then add in the other vegetables, basil,and spices. Set this aside. To assemble: spread rice over the eggplant slices, then spoon the vegetables ontop. Make a custartd with remaining ingredients, Pour this custard over thecasserole and bake in a 350-degree oven for 45 min. Let stand awhile before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 6 servings | |
| Calories 455 | |
| Calories from Fat 123 | 27% |
| Total Fat 14.1g | 18% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 150mg | 6% |
| Potassium 802mg | 23% |
| Total Carbs 66.81g | 18% |
| Dietary Fiber 7.0g | 23% |
| Sugars 10.17g | 7% |
| Protein 16.97g | 27% |
