1 large eggplant (about 1/2 kg), peeled and cut into 1 cm thick slices
5 tablespoons of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
4 large tomatoes, diced
1 small carrot, grated
1 tablespoon of parsley, chopped
1/4 cup of cooked white or brown rice
Pudding:
2 tablespoons of butter or margarine
2 tablespoons of whole wheat flour
1 1/2 cups of milk
Salt and black pepper to taste
1 cup of ricotta cheese, drained
2 eggs, beaten
1/4 cup of grated Parmesan cheese
1 large eggplant (about 1/2 kg), peeled and cut into 1 cm thick slices
5 tablespoons of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
4 large tomatoes, diced
1 small carrot, grated
1 tablespoon of parsley, chopped
1/4 cup of cooked white or brown rice
Pudding:
2 tablespoons of butter or margarine
2 tablespoons of whole wheat flour
1 1/2 cups of milk
Salt and black pepper to taste
1 cup of ricotta cheese, drained
2 eggs, beaten
1/4 cup of grated Parmesan cheese
Preheat the oven to hot temperature (200°C)
Place the eggplant slices in a baking dish, lightly greased
Dip with 3 tablespoons of olive oil
Bake for 15 minutes
While the eggplant is baking, heat the remaining olive oil in a large skillet
Fry the onion and garlic until softened
Add the tomatoes, carrot, and parsley
Set aside
Spread the rice over the eggplant
Top with the tomato mixture
At this point, the dish can be refrigerated for up to 1 day if desired
To make the pudding: melt the butter or margarine in a saucepan
Add the flour and whisk well
Gradually add the milk, whisking constantly
Cook over low heat for about 10 minutes or until thickened slightly
Season with salt and black pepper
Stir in the ricotta cheese vigorously
Add the eggs and continue beating
Finally, stir in the Parmesan cheese
Pour into a baking dish (containing the eggplant) and bake for about 45 minutes at moderate temperature (180°C)
Serves 6 to 8 people
Accompany with a salad of lettuce and vinaigrette.
