Recipe: Brown Rice and Eggplant with Cheese Custard

BROWN RICE AND EGGPLANT WITH CHEESE CUSTARD

1 large eggplant
olive oil
1 large onion, chopped
2 cloves garlic, minced
4 large tomatoes, diced
1 small carrot, chopped
1 cup frozen peas
1/4 cup minced fresh parsley
1 tsp. basil
1/2 tsp. cinnamon
1/4 tsp. pepper
2 cups brown rice, cooked
FOR THE CUSTARD:
1 1/2 cups milk
1 cup ricotta
2 eggs, beaten
1/4 cup grated parmesan
2 tbsp. butter
2 tbsp. flour
1/4 tsp. white pepper
1/8 tsp. nutmeg

Preheat oven to 400 degrees F.

Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil.

Bake for 15 minutes on lowest oven rack at 400 degrees F.

Saute the onions and garlic, then add the tomatoes, carrot, peas, parsley, basil, cinnamon, and pepper. Set aside.

Combine ingredients for the custard; set aside.

TO ASSEMBLE:
Spread rice over the eggplant slices, then spoon the vegetables on top. Pour the custard over the casserole.

Bake in a 350-degree oven for 45 minutes. Let stand awhile before serving.

Servings: 6