Eggplant, Mozzarella and Saffron Rice Bake
Fresh From Eva's Kitchen
Fresh From Eva's Kitchen
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Ingredients

  • 2 tablespoons plus
  • 1 cup olive oil
  • 1 medium onion, minced
  • onion
  • 1 cup arborio rice
  • of
  • ¼ cup dry white wine
  • 1 cup vegetable broth or water
  • 3 large eggplants (about 3 pounds), cut crosswise into
  • 4 cups store-bought tomato sauce (such as marinara), divided
  • 1 lb fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
  • 1 cup coarsely grated Parmesan (4 ounces), divided
  • 8 minutes Add rice
  • 3 minutes Stir in saffron, then wine
  • 3. Cover the bottom of a
  • 2- inch baking dish with
  • 1 cup tomato sauce
  • 1/3 of mozzarella over, then
  • 1/3 of Parmesan
  • 4. Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them
  • 1/3 each of mozzarella and Parmesan, then
  • 1/2 of the remaining tomato sauce and another layer of eggplant
  • 5. Bake until sauce is bubbling and cheese is melted, about
  • 15 minutes Uncover dish and bake until golden on top, about
  • 20 minutes longer

Instructions

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