Baked rice with eggplant and tomato

risomelanzalepomodoro

A first delicious dish for lovers of rice.
The preparation does not take long but success is assured.

Ingredients for 4 people:

  • 350 Article. Rice;
  • 1 aubergine black;
  • 100 Article. di parmigiano grattugiato;
  • 100 Article. of peppery fresh;
  • 1 kg. of tomato sauce;
  • 1 egg;
  • sale q.b.;
  • olio e.v.o. q.b.

Preparation:

  1. Lava le melanzane, cut them in slices and let them soak in salt water.
  2. Scolale and dries the water.
  3. In a pan fry the eggplant in hot oil.
  4. Cook the tomato sauce.
  5. Apart from the rice cooker.
  6. When the rice is cooked, add to the pot cheese, the past, a sprinkling of grated Parmesan cheese and a few slices of fried eggplant, cut into strips.
  7. Mix all the ingredients with rice.
  8. Put the rice in a pan and add a few slices of fried eggplant whole not in pieces.
  9. So on top add 1 beaten egg and grated parmesan that serve to unify the ingredients (in catanese “ncumari”).
  10. Put the pan in the oven 180 gradi per circa 10 minutes, time to brown the egg.
  11. When the top has formed a crust come out of the oven.

Bon appetite!

Chicken roll stuffed
Eggplant Parmigiana