Rice eggplant upside-down pie
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Rice eggplant upside-down pie
  Rice    Eggplant    Pie    Grains  
Last updated 6/12/2012 1:20:21 AM. Recipe ID 52053. Report a problem with this recipe.
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      Title: Rice eggplant upside-down pie
 Categories: Grains
      Yield: 6 Servings
  1 1/2 ts Olive oil
      3 tb Bread crumbs
      1    Eggplant,cut in 1/4" slices
    1/4 c  Olive oil
      1 c  Rice,long-grain
    1/2 lb Italian sausage,sweet
      1    Onion,small,chopped
      2    Garlic cloves,finely chopped
      1    Egg,lightly beaten
      3 tb Tomato paste
      1 ts Leaf oregano,crumbled
      1 ts Salt
    1/2 ts Pepper
      2 oz Provolone cheese,shredded
      2 oz Mozzarella cheese,shredded
    1/4 c  Pine nuts(opt)
           Cherry tomatoes(garnish,opt)
  1. Preheat broiler. Grease bottom and sides of 10" pie plate with the
  1-1/2 teaspoons olive oil. Dust with bread crumbs. Place eggplant on
  baking sheet; brush both sides with 1/4 cup oil. 2. Broil about 5
  minutes or until lightly browned on both sides. 3. Reduce oven to
  moderate (350'F). 4. Cook rice following package directions, salt
  optional. Drain any excess liquid. Reserve rice. Cover bottom and
  sides of prepared plate with eggplant slices, overlapping if
  necessary. 5. Crumble sausage into large skillet; lightly brown.
  Carefully pour off excess fat. Add onion and garlic; cook, stirring,
  3 minutes. Stir in rice, egg, tomato paste, oregano, salt, pepper,
  provolone, mozzarella and pine nuts, if using. Spoon mixture over
  eggplant, packing down well. Cover with foil. 6. Bake in preheated
  moderate oven (350'F) for 30 minutes. Remove from oven. Place serving
  plate over pie plate; carefully invert. Remove pie plate. Garnish
  with parsley and cherry tomatoes, if you wish. Let stand 10 minues
  before slicing. (Vivian Calandiello, Totowa NJ)

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Recipe ID 52053 (Apr 03, 2005)

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