Cheesy Brown Rice Gratin with Eggplant and Zucchini
 
Ingredients
  • ¾ cup uncooked long-grain brown rice
  • 1 pound eggplant, cut into ½-inch cubes
  • 1 pound zucchini, halved lengthwise and cut into ½-inch pieces
  • ¾ teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • Cooking spray
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 4 ounces Parmigiano-Reggiano cheese, grated and divided (1 cup)
  • ¼ cup half-and-half
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 ounces gluten free multigrain bread, torn into pieces (or French Bread if not making gluten free)
  • ½ cup chopped walnuts
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Cook rice according to package directions, omitting salt and fat. Preheat oven to 400°.
  2. Combine eggplant, zucchini, ¼ teaspoon salt, and 1 tablespoon olive oil on a large baking sheet; toss to combine. Bake at 400° for 15 minutes. Place vegetables in a large bowl.
  3. Reduce oven temperature to 375°. Heat a large nonstick skillet over medium heat. Add 2 teaspoons olive oil to pan, and swirl to coat. Add onion and garlic; cook for 12 minutes or until tender. Add onion mixture to eggplant mixture. Add cooked rice, remaining ½ teaspoon salt, ¾ cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375° for 15 minutes.
  4. Place bread in a food processor; pulse until coarse crumbs measure 1 cup. Heat a large skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan, and swirl to coat. Add breadcrumbs, and cook for 3 minutes or until toasted, stirring frequently. Remove pan from heat; stir in remaining ¼ cup cheese, walnuts, and parsley.
  5. Remove foil from rice mixture. Top evenly with breadcrumb mixture. Bake, uncovered, at 375° for 15 minutes or until vegetables are tender and topping is browned.
Notes
Recipe barely modified and reprinted with permission from Cooking Light, March 2012_
Recipe by Nutritious Eats at https://www.nutritiouseats.com/cheesy-brown-rice-gratin-zucchini-eggplant/