1 1/2 ts Olive oil
3 tb Bread crumbs
1 Eggplant,cut in 1/4″ slices
1/4 c Olive oil
1 c Rice,long-grain
1/2 lb Italian sausage,sweet
1 Onion,small,chopped
2 Garlic cloves,finely chopped
1 Egg,lightly beaten
3 tb Tomato paste
1 ts Leaf oregano,crumbled
1 ts Salt
1/2 ts Pepper
2 oz Provolone cheese,shredded
2 oz Mozzarella cheese,shredded
1/4 c Pine nuts(opt)
Parsley(garnish,opt)
Cherry tomatoes(garnish,opt)
1. Preheat broiler. Grease bottom and sides of 10″ pie plate with the
1-1/2 teaspoons olive oil. Dust with bread crumbs. Place eggplant on
baking sheet; brush both sides with 1/4 cup oil. 2. Broil about 5
minutes or until lightly browned on both sides. 3. Reduce oven to
moderate (350’F). 4. Cook rice following package directions, salt
optional. Drain any excess liquid. Reserve rice. Cover bottom and
sides of prepared plate with eggplant slices, overlapping if
necessary. 5. Crumble sausage into large skillet; lightly brown.
Carefully pour off excess fat. Add onion and garlic; cook, stirring,
3 minutes. Stir in rice, egg, tomato paste, oregano, salt, pepper,
provolone, mozzarella and pine nuts, if using. Spoon mixture over
eggplant, packing down well. Cover with foil. 6. Bake in preheated
moderate oven (350’F) for 30 minutes. Remove from oven. Place serving
plate over pie plate; carefully invert. Remove pie plate. Garnish
with parsley and cherry tomatoes, if you wish. Let stand 10 minues
before slicing. (Vivian Calandiello, Totowa NJ)
Yields
6 Servings