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Oven-Baked Eggplant Rice Recipe

Oven-Baked Eggplant Rice Recipe is a very special first dish to prepare for a special dinner or for a buffet. This dish is prepared with rice, one of the best cereals, eggplants ( typical summer vegetables, low in fat, protein, carbohydrates, vitamins and minerals ), tomatoes, pecorino cheese, etj.


PREP: 45 min


COOK: 1 hour 30 min

DIFFICULTY: intermediate



2 - cups white rice

3 - medium eggplants

3 - medium ripe tomatoes, peeled and chopped

1 - cup white flour

100g - grated Pecorino cheese

2 - onions, peeled

5 - tablespoons extra virgin olive oil

5 - tablespoons butter

2 - tablespoons minced parsley

2 - tablespoons minced basil

2 - cups vegetable oil for deep frying

3 ½ - cup broth

2 - tablespoon salt to sprinkle the eggplants

- salt and pepper to taste


Peel and cut the eggplants into ¼ inch slices, sprinkle with salt, set aside for 1 hour. In a sauce pan(over medium heat) pour 2 tablespoons olive oil and 2 of butter, brown one chopped onion for about 3-4 minutes, add the minced parsley and the basil. Cook for other 3 minutes, add the chopped tomatoes, season with salt and pepper and cook for 15 minutes over low heat. Passing one hour rinse and carefully dry the eggplants slices. Lightly salt, flour, sprinkle with oil and brown both sides in a hot large pan. Set aside. Place a large baking casserole over medium heat, brown the other onion with the rice for 3 minutes, add the broth and bake in a preheated 180°C oven for about 10-15 minutes. Remove from fire, add a little parmesan cheese and mix carefully. Butter a large deep casserole dish, lay out ½ baked eggplants slices, ½ chopped tomatoes, ½ rice. Continue with ½ of the remaining tomatoes, ½ rice and top all with the remaining eggplants slices. Spread with the remaining parmesan cheese. Preheat the oven to 180°C and bake for 10-15 minutes. Remove from fire and let rest for 10 minutes. Serve warm.

Oven-Baked Eggplant Rice