Eggplant sandwiches stuffed with rice, with a fried eggplant on the bottom, a portion of tomato rice and baked salted ricotta, a piece of fresh cheese, and another slice of fried eggplant on top to close it. Tomato sauce on top with cheese and oven-baked to gratin in a pan. For one serving, 4 slices of eggplant will suffice, ensuring a delicious first course. Considering it is also gluten-free, it’s only an added value. Ideal for those following a vegetarian diet. In short, it’s good, easy, and for everyone.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 852.71 (Kcal)
- Carbohydrates 123.93 (g) of which sugars 6.30 (g)
- Proteins 22.99 (g)
- Fat 29.68 (g) of which saturated 8.81 (g)of which unsaturated 4.36 (g)
- Fibers 7.02 (g)
- Sodium 1,490.84 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the eggplant sandwiches
- 1 eggplant
- 1 1/3 cups Carnaroli rice (with tomato)
- 3/4 cup fresh cheese
- 6 oz tomato passata
- 2/3 oz salted ricotta cheese (smoked)
- 1 tsp fine salt
- 2 tbsps extra virgin olive oil
- 3 sprigs basil
- 1 clove garlic
Tools to prepare the eggplant sandwiches
- Slicer
- Cutting Board
- Parchment Paper
- Baking Pan
- Grater
- Earthenware Pot
Steps to prepare the eggplant sandwiches stuffed with rice
I am lucky to have an electric slicer at home, and I often use it to cut eggplants as well. I like to have them all the same size, especially when I need to slice them thin.
Without peeling, but after washing the eggplants, cut them into thin slices. I used the slicer, which is why they are all equal. Season with salt and extra virgin olive oil.
Bake them in the oven for 20 minutes at 375°F.
If you have leftover tomato rice from the previous day, even better; otherwise, cook 1/2 cup of Carnaroli rice for 13 minutes and season it with tomato sauce, salt, extra virgin olive oil, basil, and one garlic clove. Let it cool.
Slice the fresh cheese thinly, which could be a young pecorino, a dairy cheese, or a fresh Sicilian tuma, which is what I used.
On the cutting board, I placed the cooked eggplants and on top of each, I put a portion of tomato rice (if it’s cold, even better).
On top, I added the sliced tuma, the smoked salted ricotta which you can replace with grated pecorino and some fresh basil leaves.
Close with an eggplant and gently press the stuffed eggplant sandwiches.
In the earthenware pot, put the ready tomato sauce seasoned with salt, extra virgin olive oil, basil, and garlic. Place the stuffed eggplant sandwiches with rice over the tomato.
Sprinkle with grated salted ricotta.
More tomato, cheese, and straight into the oven to gratin at 400°F for 20 minutes.
You can also prepare single servings, which are really convenient.
And here they are, the rice-stuffed eggplant sandwiches.
Serve with fresh basil leaves.
