Brown rice and eggplant with cheese custard

6 Servings

Ingredients

Quantity Ingredient
1 large Eggplant
1 large Onion
2 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 Eggs,beaten
¼ Parmesan,grated

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.

Posted to MC-Recipe Digest V1 #151 Date: Sat, 13 Jul 1996 21:47:46 -0400 From: kmeade@... (The Meades)

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