Sweet Tomato & Basil Eggplant Rounds with Brown Rice
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.
1 lb eggplant, trimmed and sliced into 8 ¾-inch-thick rounds (1 medium eggplant)
Olive oil cooking spray
14 1/2 oz boxed or jarred unsalted diced tomatoes (TRY: Pomì Chopped Tomatoes)
1 red bell pepper, seeded and diced
7 1/2 oz BPA-free canned unsalted navy beans, drained and rinsed (TRY: Eden Organic Navy Beans)
3 tbsp chopped fresh basil leaves, plus whole leaves for garnish
2 cloves garlic, minced
1/4 cup toasted unsalted pine nuts
3 tbsp capers, drained
1/4 tsp sea salt
2 oz mozzarella cheese, shredded (TIP: Look for low-moisture mozzarella, often sold in a plastic-wrapped ball, in your supermarket’s deli section.)
2 cups cooked brown rice
Preheat broiler to high and line a large baking sheet with foil. Mist both sides of eggplant with cooking spray and arrange on baking sheet. Broil for 4 minutes per side, until tender.
Meanwhile, in a medium pot on high, combine tomatoes and bell pepper. Bring to a simmer and cook, stirring frequently, for 3 minutes or until most liquid is evaporated. Remove from heat and stir in beans, chopped basil, garlic, nuts, capers and salt. Spoon over top of eggplant slices, dividing evenly. Sprinkle with cheese and broil for 1 minute, until cheese begins to brown. Serve over top of rice and garnish with whole basil leaves.
A quick and easy take on eggplant Parmigiana, our version skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.