Step over eggplant parm, there’s a new eggplant dish on the block! Almost like a lasagna that uses eggplant rounds instead of noodles, this cheesy baked dish is the ultimate comfort food.
Sometimes I force the.boy to eat things he doesn’t think he likes.
And sometimes he abandons me when I have the cold to end all colds so that he can go to his third fantasy football draft of the season.
I’d say we’re even.
So yes, while I was laying in bed last night with a tissue (okay, sheet of toilet paper since someone thinks it’s better for nose-blowing than, say, Kleenex. I believe his exact words were, “I like them because you can make them really long”. Seriously. Who am I dating.) permanently inserted into my nose.
He was drinking beer, eating any number of things that I wouldn’t approve of and generally living it up with his dad and uncles in Staten Island.
It just doesn’t seem fair, does it?
Well, it isn’t, until you consider the fact that I had this cheesy delicious casserole in the fridge. With layers of roasted melt-in-your-mouth eggplant, a whole pound of mozzarella, and some arborio rice smack dab in the middle to add some carby comfort to what was already fairly indulgent (but also somehow still not that bad for you. #winning)
For someone who “doesn’t like rice” and makes a face every time I tell him we’re eating eggplant for dinner…he gobbled up his share pretty quickly this weekend. But then left me home alone with the leftovers in my time of need.
I may or may not have saved him any. (Probably not.)
Like I said. We’re even.
Three years ago…Cold Peanut Noodles with Eggplant and Red Pepper
Four years ago…Old-Fashioned Blueberry Cake
Step over eggplant parm, there's a new eggplant dish on the block! Almost like a lasagna that uses eggplant rounds instead of noodles, this baked dish is the ultimate comfort food.
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 cup arborio rice
- pinch of saffron
- 1/4 cup dry white wine
- 1 cup vegetable broth
- 3 large eggplants, cut crosswise into 1/4" rounds
- freshly ground black pepper
- 3 cups marinara sauce
- 1 lb fresh mozzarella, cut into 3/4" cubes
- 1 cup grated parmesan cheese, divided
- Preheat oven to 425. Place eggplant slices on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
- Heat whatever olive oil is left in a medium saucepan over medium heat. Add the onion to the pan and cook, stirring, until softened, about 8 minutes. Add the rice to the pan and cook, stirring constantly, for 3 minutes. Stir in the saffron and the wine. Cook until the wine reduces a bit. Add the broth and season with salt. Cover and cook for 6 minutes. Remove from heat.
- Cover the bottom of a 9x13-inch pan with 1 cup of tomato sauce. Sprinkle 1/3 of the mozzarella and parmesan over it. Top with a layer of the eggplant rounds (about half) overlapping them so that there is no visible sauce in the pan. Add the rice to the top of the eggplant layer, spreading out so that it covers it. Sprinkle over half of the remaining sauce and another 1/3 of the mozzarella and parmesan. Add another layer of eggplant. Top with the remaining tomato sauce, mozzarella, and parmesan cheese.
- Cover with foil and bake for 15 minutes. Remove foil cover and bake for 20 minutes more, until golden on top. Let stand for 10 minutes before serving.
Adapted from Bon Appetit