Eggplant, Mozzarella, and Saffron Rice Bake

Featured by Cutruzzola Vineyards in the Pinot Noir Wine Club.
Eggplant, Mozzarella, and Saffron Rice Bake

Description

Similar to lasagna that uses eggplant rounds instead of noodles, this cheesy baked dish is the ultimate comfort food and makes delicious left-overs!

Yield: 8
Prep Time: 20 Minutes
Cook Time: 50 Minutes

Ingredients


• 2 Tbs., plus 1 cup olive oil
• 1 medium onion, minced
• 1 cup Arborio rice
• Pinch of saffron
• 1/4 cup dry white wine
• 1 cup vegetable broth or water
• Kosher salt
• 3 large eggplants (about 3 lbs.), cut crosswise into 1/4” rounds
• 4 cups homemade or store-bought tomato sauce (such as marinara), divided
• 1 cup coarsely grated Parmesan (4 oz.), divided

Instructions


Arrange racks in top and bottom thirds of oven; preheat to 425 degrees.

Heat 2 Tbs. oil in a large saucepan over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Add rice; cook, stirring constantly, for 3 minutes. Stir in saffron, then wine, Cook until wine reduces slightly, about 1 min. Add broth; season with salt. Cover and cook over medium heat until rice is very al dente and still crunchy, about 6 min.; remove pan from heat.

Meanwhile, divide eggplant between two rimmed baking sheets, overlapping slightly to fit. Drizzle 1 cup oil over; season with salt and pepper. Bake, turning eggplant and rotating sheets halfway through, until tender and golden brown, 20-25 min.

Cover the bottom of a 13x9x2 baking dish with 1 cup tomato sauce. Spring 1/3 of mozzarella over, then 1/3 of Parmesan. Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them. Add saffron rice, spreading out in an even layer. Sprinkle over another 1/3 each of mozzarella and Parmesan, then 1/2 of the remaining tomato sauce and another layer of eggplant. Top with remaining tomato sauce and remaining mozzarella and Parmesan. Cover dish with foil; transfer to a foil-lined baking sheet. Bake until sauce is bubbling and cheese is melted, about 15 min.

Uncover dish and bake until golden on top, about 20 min. longer. Let stand for at least 10 min. to set before serving.


Recipe sourced from Luce Restaurant, Portland, Oregon.



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