Friday, June 26, 2009

Mama's Spanish Eggplant Bake

One night this week, I had many leftovers and not much inspiration.  The night before, I had made spanish rice, and actually made much more of it than we really could eat in one meal.  So I used that with some veggies needing to be used up, and came up with this phenomenal meal.  Everyone liked it - which is quite a feat at my family dinner table!  It will disappear just as fast on your table, I'm sure.  

Mama's Spanish Eggplant Bake

Slice an eggplant in 1/2 inch slices, salt liberally and set aside in a colander for 20-30 minutes.  Rinse well and put aside.

Take 3 Cups leftover spanish rice, mix with 2 eggs, salt and pepper to taste.  Press into 9 x 13 pan and bake at 350 until firm, about 15 minutes.

Saute a red pepper, an onion, other various veggies as you like - I used some leftover frozen corn that needed to be used up, and fresh garlic to taste in olive oil.  Add whatever spices you want to flavor the saute.

When the rice base is cooked, layer the eggplant on top, then the sauteed veggies and top with 1/2 Cup shredded cheddar cheese.  Cover with foil and bake at 350 for 20 minutes or until bubbly.


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