The best delicious Rice Eggplant Upside-down Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rice Eggplant Upside-down Pie recipe today!
Hello my friends, this Rice Eggplant Upside-down Pie recipe will not disappoint, I promise! Made with simple ingredients, our Rice Eggplant Upside-down Pie is amazingly delicious, and addictive, everyone will be asking for more Rice Eggplant Upside-down Pie.
What Makes This Rice Eggplant Upside-down Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rice Eggplant Upside-down Pie.
Ready to make this Rice Eggplant Upside-down Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 ts Olive oil
3 tb Bread crumbs
1 Eggplant,cut in 1/4″ slices
1/4 c Olive oil
1 c Rice,long-grain
1/2 lb Italian sausage,sweet
1 Onion,small,chopped
2 Garlic cloves,finely chopped
1 Egg,lightly beaten
3 tb Tomato paste
1 ts Leaf oregano,crumbled
1 ts Salt
1/2 ts Pepper
2 oz Provolone cheese,shredded
2 oz Mozzarella cheese,shredded
1/4 c Pine nuts(opt)
Parsley(garnish,opt)
Cherry tomatoes(garnish,opt)
1. Preheat broiler. Grease bottom and sides of 10″ pie plate with the
1-1/2 teaspoons olive oil. Dust with bread crumbs. Place eggplant on
baking sheet; brush both sides with 1/4 cup oil. 2. Broil about 5
minutes or until lightly browned on both sides. 3. Reduce oven to
moderate (350’F). 4. Cook rice following package directions, salt
optional. Drain any excess liquid. Reserve rice. Cover bottom and
sides of prepared plate with eggplant slices, overlapping if
necessary. 5. Crumble sausage into large skillet; lightly brown.
Carefully pour off excess fat. Add onion and garlic; cook, stirring,
3 minutes. Stir in rice, egg, tomato paste, oregano, salt, pepper,
provolone, mozzarella and pine nuts, if using. Spoon mixture over
eggplant, packing down well. Cover with foil. 6. Bake in preheated
moderate oven (350’F) for 30 minutes. Remove from oven. Place serving
plate over pie plate; carefully invert. Remove pie plate. Garnish
with parsley and cherry tomatoes, if you wish. Let stand 10 minues
before slicing. (Vivian Calandiello, Totowa NJ)
Yields
6 Servings
Leave a Reply