Brown Rice And Eggplant With Cheese Custard Recipe

• 1 lrg Eggplant
• 1 lrg Onion
• 2 x Cloves garlic
• 4 lrg Tomatoes
• 1 sm Carrot
• 1 tsp Basil
• 1/4 tsp Pepper
• 1/2 tsp Cinnamon
• 1/4 c. Parsley -- (chopped)
• 1 c. Peas,frzn
• 2 c. Brown rice,cooked
• 2 Tbsp. Butter
• 2 Tbsp. Flour
• 1 1/2 c. Lowfat milk
• 1/4 tsp White pepper
• 1/8 tsp Nutmeg
• 1 c. Ricotta
• 2 x Large eggs,beaten
• 1/4 x Parmesan,grated

1. Peel and slice the eggplant.
2. Place the slices in an oiled casserole and drizzle with extra virgin olive oil.
3. Bake for 15 min on lowest oven rack at 400 degrees F. Chop/mince the other vegetables.
4. Saute/fry the onions and garlic, then add in the other vegetables, basil,and spices.
5. Set this aside.
6. To assemble: spread rice over the eggplant slices, then spoon the vegetables ontop.
7. Make a custartd with remaining ingredients, Pour this custard over thecasserole and bake in a 350-degree oven for 45 min.
8. Let stand awhile before serving.

onion, garlic, tomatoes, carrot, basil, pepper, cinnamon, parsley, brown rice, butter, flour, milk, white pepper, nutmeg, ricotta, eggs, parmesan

Taken from cookeatshare.com/recipes/brown-rice-and-eggplant-with-cheese-custard-93705 (may not work)