Brown Rice And Eggplant With Cheese Custard

Course : Custards
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 large eggplant
1 large onion
2 cloves garlic
4 large tomatoes
1 small carrot
1 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 cup parsley -- (minced)
1 cup peas -- frozen
2 cups brown rice -- cooked
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1 cup ricotta
2 large eggs -- beaten
1/4 cup parmesan -- grated

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Custards Recipes