Cincinnati Family Magazine

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May 19, 2024

Baked Eggplant with Garden Vegetable Rice

Baked Eggplant

2 medium eggplant
salt and pepper, to taste
vegetable cooking spray
one 14 1/2-ounce can diced tomatoes
2 teaspoons roasted garlic
1 tablespoon pesto sauce
1 tablespoon onion flakes
1/2 cup shredded carrots
1/4 cup Italian bread crumbs
1/4 cup shredded Italian cheese blend
one 14-ounce jar pasta sauce 

1. Preheat oven to 400°F.
2. Wash and cut ends off egg plant. Using a vegetable peeler, remove all skin.
3. Preheat sauté pan on medium high for 2-3 minutes.
4. Cut eggplant into 1/2-inch cubes to equal approximately 8 cups. Salt and pepper to taste.
5. Spray pan with cooking spray and place eggplant in pan. Sauté for 5 minutes; stirring frequently.
6. Open and drain tomatoes. Add to sauté pan with: garlic, pesto, onions and carrots. Simmer for 3 minutes; stirring frequently.
7. Place casserole dishes on baking sheet and spray dishes with cooking spray.
8. Place 1/4 mixture into each dish. Sprinkle each casserole with 1 tablespoon each bread crumbs and cheese. Place in oven and bake for 15 minutes.
9. During last two minutes of baking time, place pasta sauce in microwave-safe bowl; cover and microwave on high for 2 minutes.
10. Pour pasta sauce over eggplant and serve.

Garden Vegetable Brown Rice

1 tablespoon fresh basil leaves
one 14 1/2-ounce can vegetable broth
3 tablespoons garden vegetable salad toppers
1 teaspoon seasoned salt
2 cups instant brown rice

1. Wash and chop basil, discarding any tough stems.
2. Place in saucepan: broth, salad toppers, seasoned salt and basil. Cover and bring to a boil on high heat.
3. Stir in rice, cover and return to boil.
4. When boiling, reduce heat to low, and simmer for 5 minutes.
5. Remove from heat; stir, cover and let stand 5 minutes. Fluff lightly with fork and serve.

Serves 4. Recipe courtesy of Publix.





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