Brown Rice and Eggplant with Cheese Custard
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 1 | lg | Eggplant |
| 1 | lg | Onion |
| 2 | Cloves garlic | |
| 4 | lg | Tomatoes |
| 1 | sm | Carrot |
| 1 | ts | Basil |
| 1/4 | ts | Pepper |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Parsley -- (minced) |
| 1 | c | Peas,frozen |
| 2 | c | Brown rice,cooked |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 1/2 | c | Milk |
| 1/4 | ts | White pepper |
| 1/8 | ts | Nutmeg |
| 1 | c | Ricotta |
| 2 | Eggs,beaten | |
| 1/4 | Parmesan,grated |
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