This is dope.
So dope, it’s going to post you lot into a tailspin.
The cheesiest, tomato-iest, eggplant-iest, DOPEST casserole tailspin of your life.
For realz.
First things first: You guys know my obsession amongst eggplant parm, right?
So far I’ve made a mean quinoa casserole, some awesome “meatballs”, I fifty-fifty stuffed zucchini boats amongst eggplant parm.
Is that plenty to seek my beloved for eggplant parm?
Yeah, I recollect so.
And if that is non enough, today I’m presenting amongst a totally delicious Eggplant Parm Rice Casserole.
Essentially what this casserole is all about, is a skillful hearty pile of risotto amongst tomatoes, layered amongst roasted eggplant, mozzarella, too Parmesan cheese -> thence baked until hot, bubbly, too oozing -> thence sprinkled amongst slivered basil leaves for the expect (of course!)
The rice is perfect. It soaks upwardly all the flavors too is completely wonderful.
Though nosotros tend to associate casseroles amongst mutual depression temperature nights, pelting pattering on our windows, too feeling actually smug. This one’s different.
It has a summertime vibe to it, because of the tomatoes too eggplant. Not to advert that the add-on of fresh basil actually does the play tricks here.
No cans of anything inwards this casserole — only lots of fresh, salubrious ingredients (okay FINE there’s a lilliputian mozzarella, large deal…) which sort of feels good, too smart, too grown upwardly too all that stuff, addition it tastes similar eggplant parm (score!)
Real nutrient + comfort nutrient = a healthy, wholesome, too delicious meal.
In other words: DOPE!
Eggplant Parm Rice Casserole Print this recipe!
Ingredients
Serves 8
2 pocket-size eggplants, sliced into ¼-inch rounds
2 loving cup cherry tomatoes, cutting into eighths (or 1 loving cup love apple tree sauce)
Handful basil leaves, chopped
2 tablespoons olive oil, divided
2 cups rice (I used arborio)
1 pocket-size onion, finely chopped
iv cups vegetable broth
2 cups shredded mozzarella
½ loving cup freshly grated Parmesan cheese
Fine grain salt
½ teaspoon dried oregano
Directions
Preheat oven to 400°F (200°C) too house a rack inwards the middle. Line 2 baking sheets amongst parchment newspaper too grease them amongst vegetable oil. Set aside.
Fill a large bowl amongst mutual depression temperature water, add together 1 teaspoon of tabular array salt too stir until it dissolves completely.
Add eggplant slices too permit them sit down for at to the lowest degree xx minutes to delineate out the bitterness.
In the meantime, combine inwards a pocket-size bowl the cherry tomatoes, basil, 1 tablespoon of olive oil, too a pinch of salt. Give a skillful stir too laid aside.
Fish the eggplant slices out of the water, pat them dry, too adapt them on a unmarried layer on prepared baking sheets. Bake inwards the oven for almost fifteen minutes, or until the slices plow deep brownish on top.
Remove the slices from the baking sheets too carefully transfer them on a plate to cool.
In a medium pot oestrus the remaining tablespoon of olive stone oil over medium-high heat. Add onion too sauté until translucent, almost vi minutes. Add rice too laissez passer on it a stir. Cook, stirring, until the grains of rice start out to crackle, almost iii minutes.
Add vegetable broth too ready over medium-low oestrus for almost 12 to fourteen minutes, or until the rice is cooked but nonetheless retains some compaction (cooking fourth dimension depends on the rice used).
Remove from the heat, add together chopped tomatoes, too laissez passer on a skillful stir. Set aside.
Reduce oven temperature to 350°F (180°C).
Rub a medium-large baking dish amongst a chip of olive oil. Spoon ⅓ of the rice too marking amongst a spatula. Cover amongst eggplant slices, mozzarella, too sprinkle amongst Parmesan cheese. Repeat to brand some other layer. Top amongst the remaining rice, sprinkle amongst mozzarella too Parmesan cheese, too oregano.
Bake inwards the oven for xx minutes, until hot too bubbly.
Let remainder 10 minutes, sprinkle amongst slivered basil leaves too serve!
Nutrition facts
One serving yields 326 calories, 10 grams of fat, 45 grams of carbs, too 12 grams of protein. Sumber http://www.theironyou.com/