Contributed By: leanno
Classic Vegetarian: Appetizing dishes for every occasion Foreward by Sarah Brown
Modified from original with addition of brown rice.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Meal Type: Entree
Ingredients
3-4 tbsp Olive oil
1 Large aubergine (eggplant)
2 Large tomatoes, thickly sliced
Basil leaves, fresh, shredded
4 oz. Mozzarella cheese, sliced
Salt and ground black pepper
Fresh basil spring to garnish
1 cup Brown rice
Preparation
1. Prepare brown rice per package directions.
2. Preheat oven to 375 degrees. Brush a baking sheet with a little oil. Trim the aubergine and cut lengthways into slices about 1/4 inch thick. Arrange the slices on the greased sheet.
3. Brush the aubergine slices liberally with the oil and season with salt and pepper. Arrange the tomato, basil leaves and cheese slices alternately on top of each aubergine slice. Brush lightly with oil.
4. Sprinkle with ground black pepper and bake for about 15 minutes, or until the aubergine is tender and the cheese is bubbling and golden. Serve the slices garnished with the fresh basil spring on a bed of the cooked rice.
Cook's Notes
Nutrition Information