Cheesy Brown Rice Gratin With Zucchini And Eggplant

Name: Cheesy Brown Rice Gratin With Zucchini And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook rice according to package directions, omitting salt and fat.
2
Preheat oven to 400u00b0.
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 400u00b0 for 15 minutes. Place vegetables in a large bowl.
4
Reduce oven temperature to 375u00b0.
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 7inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375u00b0 for 15 minutes.
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
Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375u00b0 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
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, 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
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658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cheesy Brown Rice Gratin With Zucchini And Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!