| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Onion | |
| 2 | Cloves garlic | |
| 4 | Tomatoes | |
| 1 | Carrot | |
| 1 | t | Basil |
| 1/4 | t | Pepper |
| 1/2 | t | Cinnamon |
| 1/4 | c | Parsley, minced |
| 1 | c | Peas, frozen |
| 2 | c | Brown rice, cooked |
| 2 | T | Butter |
| 2 | T | Flour |
| 1 1/2 | c | Milk |
| 1/4 | t | White pepper |
| 1/8 | t | Nutmeg |
| 1 | c | Ricotta |
| 2 | Eggs, beaten | |
| 1/4 | Parmesan, grated |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #151 Date: Sat, 13 Jul 1996 21:47:46 -0400 From: kmeade@ids2.idsonline.com (The Meades)
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Nutrition (calculated from recipe ingredients)
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Calories: 557
Calories From Fat: 178
Total Fat: 20.3g
Cholesterol: 114.7mg
Sodium: 726.6mg
Potassium: 528.2mg
Carbohydrates: 73.1g
Fiber: 7.2g
Sugar: 8.8g
Protein: 26.6g