- 3/4 cup uncooked long-grain brown rice
- 1 pound eggplant, cut into 1-inch cubes
- 1 pound zucchini, halved lengthwise and cut into 1-inch pieces
- 3/4 teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- Cooking spray
- 1 cup chopped onion
- 3 garlic cloves, minced
- 4 ounces Parmigiano-Reggiano cheese, grated and divided (1 cup)
- 1/4 cup half-and-half
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 ounces French bread, cut into 1-inch cubes
- 1/2 cup chopped walnuts
- 2 tablespoons chopped fresh parsley
- calories 354
- fat 18.7 g
- satfat 5 g
- monofat 6.6 g
- polyfat 5.9 g
- protein 14.1 g
- carbohydrate 35.5 g
- fiber 5.6 g
- cholesterol 86 mg
- iron 2 mg
- sodium 596 mg
- calcium 215 mg
How to Make It
Cook rice according to package directions, omitting salt and fat.
Preheat oven to 400°.
Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil in a bowl; toss to combine. Place eggplant mixture evenly on a large baking sheet coated with cooking spray. Bake at 400° for 15 minutes. Place vegetables in a large bowl.
Reduce oven temperature to 375°.
Heat a large nonstick skillet over medium heat. Add 2 teaspoons olive oil to pan, and swirl to coat. Add onion and garlic; cook for 12 minutes or until tender. Add onion mixture to eggplant mixture. Add cooked rice, remaining 1/2 teaspoon salt, 3/4 cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375° for 15 minutes.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan, and swirl to coat. Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently. Remove pan from heat; stir in remaining 1/4 cup cheese, walnuts, and parsley.
Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375° for 15 minutes or until vegetables are tender and topping is browned.
Wine Match: Pick a smooth, midweight red like Vietti Barbera d'Asti Tre Vigne, Piedmont, Italy, 2009 ($16). With its vibrant fruit and acidity, this soft-tannin wine stands up to the rich cheese without overpowering the tender veggies. --Scott Jones
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.