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Eggplant Black Rice Parmesan Recipe:

6 - 8 servings

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

  1. In a small saucepan add the rice, water, garlic and salt.
  2. Cover and bring to a boil over high heat, then reduce to simmer in-between medium-low and low for 30 – 40 minute.
  3. Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes. Or until water is gone.

Eggplant

  1. In a small bowl, whisk all the ingredients together for the dressing.
  2. Peel and slice the eggplant about 1/4 to 1/2 inch thick.
  3. Brush both sides of the slices with the dressing while laying them in a single layer on a parchment-lined baking sheet.
  4. Place under the broiler and broil for about 3 minutes then turn the slices over and broil for 1 to 2 more minutes.

Casserole

  1. Preheat oven to 375 degrees
  2. While rice is cooking, slice the mozzarella ball into quarters and finely shred the pecorino. Set aside.
  3. Core tomatoes and cut into 1/2 inch cubes and when the rice is finished cooking, let cool then mix in the tomatoes.
  4. 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.
  5. Add a layer of basil leaves making sure to cover rice completely.
  6. Evenly sprinkle on a 1/3 of pecorino and spread out a 1/3 of the mozzarella balls with space in-between.
  7. Repeat the steps above.
  8. For the top layer, add another layer of pecorino and arrange the last 1/3 of the mozzarella.
  9. Sprinkle a few of the tiniest basil leaves on the top. (Optional)
  10. Bake on the middle rack for 30 – 40 minutes or until the cheese is slightly golden.