This Eggplant Black Rice Parmesan is a slight take on Italian eggplant Parmesan. The combination of the black rice along with all the other ingredients is superb. This is a hearty dish that I start off by brushing sliced eggplant with a shallot vinaigrette then roasting them under the broiler for a couple minutes. This step not only adds flavor, but it also helps ensure that the eggplant will stay firm and not become mushy.
I have wanted to try this black rice with an Italian style dish for quite a while now and I sure am glad I did. It’s so dang good! If you can’t tell by now, I’m a bit obsessed with black rice. Black rice is just so versatile and it pairs so well with eggplant. I like to serve it with Pecorino Romano cheese.
This dish pairs nicely with a crisp glass of Soave or your favorite dry white wine.
Eggplant Black Rice Parmesan Recipe:
Ingredients
- 1 Black Rice Recipe - recipe below
- 1 Dressing Recipe - recipe below
- 1 Eggplant - recipe below
- 1 Bunch Basil
- 2 Large Tomato - diced
- 1 Container Fresh Mini Mozzarella Balls - quartered
- 1 1/2 Cups Pecorino Romano or Parmesan Reggiano - finely shredded
Black Rice
- 1 Cup Forbidden Black Rice
- 1 3/4 Cups Filtered Water
- 1 Garlic Clove Optional
- 1 Teaspoon Sea Salt
Eggplant
- 1 Eggplant - peeled - cut 1/4 to 1/2 slices
Dressing
- 1 Tablespoon Shallot - minced
- 1 Small Garlic - minced
- 1 Teaspoon Dijon Mustard
- 1 1/2 Tablespoons White Balsamic Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- Pinch of Himalayan Salt or Sea Salt and Black Pepper
Instructions
Rice
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In a small saucepan add the rice, water, garlic and salt.
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Cover and bring to a boil over high heat, then reduce to simmer in-between medium-low and low for 30 – 40 minute.
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Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes. Or until water is gone.
Eggplant
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In a small bowl, whisk all the ingredients together for the dressing.
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Peel and slice the eggplant about 1/4 to 1/2 inch thick.
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Brush both sides of the slices with the dressing while laying them in a single layer on a parchment-lined baking sheet.
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Place under the broiler and broil for about 3 minutes then turn the slices over and broil for 1 to 2 more minutes.
Casserole
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Preheat oven to 375 degrees
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While rice is cooking, slice the mozzarella ball into quarters and finely shred the pecorino. Set aside.
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Core tomatoes and cut into 1/2 inch cubes and when the rice is finished cooking, let cool then mix in the tomatoes.
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Spread 1/3 of the rice/tomato mix on the bottom of a 2 1/2 quart (I used a 12.2″W x 7.48″D x 2.28″H) casserole dish.
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Add a layer of basil leaves making sure to cover rice completely.
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Evenly sprinkle on a 1/3 of pecorino and spread out a 1/3 of the mozzarella balls with space in-between.
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Repeat the steps above.
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For the top layer, add another layer of pecorino and arrange the last 1/3 of the mozzarella.
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Sprinkle a few of the tiniest basil leaves on the top. (Optional)
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Bake on the middle rack for 30 – 40 minutes or until the cheese is slightly golden.
