Cheesy Brown Rice Gratin with Zucchini and Eggplant

Ingredients

• 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

Preparation

1. 1. Cook rice according to package directions, omitting salt and fat.
2. 2. Preheat oven to 400°.
3. 3. 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.
4. 4. Reduce oven temperature to 375°.
5. 5. 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 7–inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375° for 15 minutes.
6. 6. 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.
7. 7. 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.
8. 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