Italian Eggplant And Rice Bake
|Brown rice||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped tomatoes||3 Cup (48 tbs)|
|Dried basil||2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Eggplant||12 Ounce, thinly sliced (1 In Number, With Peel)|
|Shredded low fat mozzarella cheese||5 1⁄2 Ounce (1 1/3 Cups)|
|Finely shredded parmesan cheese||1 1⁄3 Cup (21.33 tbs)|
Cook the rice according to the directions on the package.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the onions and garlic.
Cook and stir over medium heat until the onions are tender and translucent.
Stir in the tomatoes, sugar, basil, allspice and thyme.
Cover and gently simmer for 20 minutes.
Preheat the oven to 350°.
Lightly spray an 8" X 8" X 2" baking pan with olive oil no-stick spray.
Spoon just enough of the tomato mixture into the pan to thinly cover the bottom.
In the order, layer half each of: the eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese.
Repeat the layers with the remaining eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese.
Bake for 20 to 25 minutes or until bubbly.
Cut into squares to serve.