Eggplant, Mozzarella and Saffron Rice Bake
The recipe Eggplant, Mozzarellan and Saffron Rice Bake can be made in roughly 45 minutes. For $3.42 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 595 calories, 29g of protein, and 31g of fat each. Plenty of people really liked this side dish. It is a good option if you're following a gluten free diet. 525 people have tried and liked this recipe. It is brought to you by Joanne Eats Well with Others. Head to the store and pick up vegetable broth, marinara sauce, dry white wine, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is amazing. Similar recipes include Saffron Yogurt Rice With Chicken & Eggplant, Easy Ricottan Eggplant Mozzarella Marinara Bake, and Layered Mediterranean Mozzarellan Eggplant (Aubergine) Bake.
Servings: 6
Ingredients:
1 cup arborio rice
freshly ground black pepper
1/4 cup dry white wine
3 large eggplants, cut crosswise into 1/4" rounds
1 lb fresh mozzarella, cut into 3/4" cubes
3 cups marinara sauce
1/4 cup olive oil
1 medium onion, chopped
1 cup grated parmesan cheese, divided
pinch of saffron
1 cup vegetable broth
Equipment:
oven
baking sheet
sauce pan
frying pan
aluminum foil
Cooking instruction summary:
Preheat oven to 425. Place eggplant slices on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.Heat whatever olive oil is left in a medium saucepan over medium heat. Add the onion to the pan and cook, stirring, until softened, about 8 minutes. Add the rice to the pan and cook, stirring constantly, for 3 minutes. Stir in the saffron and the wine. Cook until the wine reduces a bit. Add the broth and season with salt. Cover and cook for 6 minutes. Remove from heat.Cover the bottom of a 9x13-inch pan with 1 cup of tomato sauce. Sprinkle 1/3 of the mozzarella and parmesan over it. Top with a layer of the eggplant rounds (about half) overlapping them so that there is no visible sauce in the pan. Add the rice to the top of the eggplant layer, spreading out so that it covers it. Sprinkle over half of the remaining sauce and another 1/3 of the mozzarella and parmesan. Add another layer of eggplant. Top with the remaining tomato sauce, mozzarella, and parmesan cheese. Cover with foil and bake for 15 minutes. Remove foil cover and bake for 20 minutes more, until golden on top. Let stand for 10 minutes before serving.
Step by step:
1. Preheat oven to 42
2. Place eggplant slices on a parchment-lined baking sheet.
3. Brush with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
4. Heat whatever olive oil is left in a medium saucepan over medium heat.
5. Add the onion to the pan and cook, stirring, until softened, about 8 minutes.
6. Add the rice to the pan and cook, stirring constantly, for 3 minutes. Stir in the saffron and the wine. Cook until the wine reduces a bit.
7. Add the broth and season with salt. Cover and cook for 6 minutes.
8. Remove from heat.Cover the bottom of a 9x13-inch pan with 1 cup of tomato sauce. Sprinkle 1/3 of the mozzarella and parmesan over it. Top with a layer of the eggplant rounds (about half) overlapping them so that there is no visible sauce in the pan.
9. Add the rice to the top of the eggplant layer, spreading out so that it covers it. Sprinkle over half of the remaining sauce and another 1/3 of the mozzarella and parmesan.
10. Add another layer of eggplant. Top with the remaining tomato sauce, mozzarella, and parmesan cheese. Cover with foil and bake for 15 minutes.
11. Remove foil cover and bake for 20 minutes more, until golden on top.
12. Let stand for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
