Recipe - Brown Rice And Eggplant With Cheese Custard

1 lg Eggplant
1 lg Onion
2 Cloves garlic
4 lg Tomatoes
1 small Carrot
1 teaspoon Basil
One fourth teaspoon Pepper
One half teaspoon Cinnamon
One fourth cup Parsley (minced)
1 cup Peas,frozen
2 cup Brown rice,cooked
2 tablespoon Butter
2 tablespoon Flour
1 One half cup Milk
One fourth teaspoon White pepper
1/8 teaspoon Nutmeg
1 cup Ricotta
2 Eggs,beaten
One fourth Parmesan,grated

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. Chop/mince the other vegetables. Saute the onions and garlic,
then add the other vegetables, basil,and spices. Set this aside. To
assemble: spread rice over the eggplant slices, then spoon the
vegetables on
top. Make a custartd with remaining ingredients, Pour this custard over
the
casserole and bake in a 350degree oven for 45 minutes. Let stand awhile
before serving.

Posted to MCRecipe Digest V1 #151

Date: Sat, 13 Jul 1996 21:47:46 0400

From: kmeade@ids2.idsonline.com (The Meades)