Baked rice alla parmigiana is a dish I adore. First of all, it is a vegetarian dish, and I believe eggplants are one of the tastiest gifts summer gives us, it can be prepared in advance and gratined at the last moment and, but don’t tell anyone, it’s also delicious cold when you come back home dead tired and don’t even want to heat up the dish you want to eat. Perfect also for fun outdoor picnics. I prepared it with mozzarella, but you can use whatever cheese you prefer, the important thing is that it melts, because the goodness is in the stringy texture with each bite. Let’s get to work and prepare baked rice alla parmigiana together.
If you like eggplant recipes, here are some delicious ideas!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Baked Rice alla Parmigiana
- 1 1/2 cups Rice
- 7 oz Tomato puree
- 1 onion
- 4 tbsps Extra virgin olive oil
- 4 cups Vegetable broth
- to taste Basil
- to taste Salt
- 10 1/2 oz Mozzarella
- 2 Eggplants
- to taste Extra virgin olive oil
- 1 1/2 oz Parmesan cheese (grated)
- 1 tbsp Chopped parsley
- 2 cloves Garlic
- 1 oz Butter
Tools
This post contains affiliate links.
- Pans
- Lasagna Pan
Preparation of Baked Rice alla Parmigiana
Mix the breadcrumbs with the chopped garlic, parsley, and parmesan. Cut the eggplants into slices. In a baking tray lined with parchment paper, put some of the breadcrumb mixture, the eggplant slices, more breadcrumbs, a drizzle of oil, and bake at 350°F for about 25 minutes.
Sauté the sliced onion with extra virgin olive oil. Add the rice, toast for a few minutes then add the tomato puree and cook the rice, keeping it al dente, using the vegetable broth. Scent it with basil leaves, enrich with butter and parmesan, and mix well.
Grease a baking dish and put some of the breadcrumb mixture. Place half of the rice and press to form the base. Arrange the eggplants cut into pieces and the mozzarella in cubes and cover with the remaining rice. Sprinkle with grated parmesan and bake for 20 minutes at 350°F.
Storage
You can store the baked rice in the fridge for two to three days.
For a tastier version?
You can fry the eggplants instead of baking them.
