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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.4
  • Total Fat: 12.6 g
  • Cholesterol: 75.3 mg
  • Sodium: 412.1 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.5 g

View full nutritional breakdown of Cheesy Brown Rice Gratin with Zucchini and Eggplant - Lightened calories by ingredient
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Cheesy Brown Rice Gratin with Zucchini and Eggplant - Lightened

Submitted by: BOYMAMA13

Introduction

The original recipe was taken from Cooking LIght magazine, but I omitted and changed a few things to lighten it up a bit more. Yummy as a main or side dish. The original recipe was taken from Cooking LIght magazine, but I omitted and changed a few things to lighten it up a bit more. Yummy as a main or side dish.
Number of Servings: 6

Ingredients

    3/4 cup uncooked long-grain brown rice
    1 pound eggplant, cut into 1 inch cubes
    1 pound zucchini, halved lengthwise and cut into 1 inch pieces
    3/4 tsp salt
    2 tbs extra virgin olive oil
    cooking spray
    1 cup chopped onion
    3 garlic cloves, minced
    4 ounced parmigiano cheese, grated and divided
    1/4 cup fat free half and half
    1/4 tsp black pepper
    2 large eggs, lightly beaten
    2 ounced french bread, cut into 1 inch cubes
    2 tbs fresh parsley

Directions

1. Cook rice according to package, omitting salt and fat.

2. Preheat over to 400.

3. Combine eggplant, zucchini, 1/4 tsp salt and 1 tbs of olive oil in a bowl. Toss to combine. Place eggplant mixture evenly on baking sheet coated with cooking spray. Bake at 400 for 15 minutes. Place vegetables in large bowl.

4. Reduce over temp to 375.

5. Heat large non stick skillet over medium heat. Add 2 tsp olive oil to pan, and swirl to coat. Add onion and harlic; cook for 12 minutes or until tender. Add onion mixture to eggplant mixture. Add cooked rice, remaining 1/2 tsp salt, 3/4 cup cheese, and next three ingredients (through eggs), and stri wll to combine. Spoon ric mixture into an 11 x 17 glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375 for 15 minutes.

6. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Heat a large skillet over medium-high heat. Add the remaining 1 tsp oil to pan, and swirl to coat. Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently. Remove pan from heat; stir in remaining 1/4 cup cheese and parsley.

7. Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375 for 15 minutes or until vegetables are tender and topping is browned.

Serving Size: Makes six 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BOYMAMA13.






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