Directions:
- Cook rice according to package directions, omitting salt and fat.
- Preheat oven to 400°.
- Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil in a bowl; toss to combine. Place eggplant mixture evenly on a large baking sheet coated with cooking spray. Bake at 400° for 15 minutes. Place vegetables in a large bowl.
- 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 1/2 teaspoon salt, 3/4 cup cheese, and the next 3 ingredients (through eggs), and stir well to combine. Spoon rice mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Cover with foil, and bake at 375° for 15 minutes.
- Place bread in a food processor; pulse 10 times or 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 1/4 cup cheese, walnuts, and parsley.
- 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.
- Wine Match: Pick a smooth, midweight red like Vietti Barbera d'Asti Tre Vigne, Piedmont, Italy, 2009 ($16). With its vibrant fruit and acidity, this soft-tannin wine stands up to the rich cheese without overpowering the tender veggies. -Scott Jones
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1859.68 Kcal (7786 kJ) | ||
| Calories from fat | 823.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.48g | 141% | |
|---|---|---|---|
| Cholesterol | 398.92mg | 133% | |
| Sodium | 2282.34mg | 95% | |
| Potassium | 4365.69mg | 93% | |
| Total Carbs | 207.27g | 69% | |
| Sugars | 28.43g | 114% | |
| Dietary Fiber | 32.95g | 132% | |
| Protein | 70.55g | 141% | |
| Vitamin C | 189.2mg | 315% | |
| Iron | 12.8mg | 71% | |
| Calcium | 485.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 112.7 Kcal (472 kJ) | ||
| Calories from fat | 49.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 141% | |
|---|---|---|---|
| Cholesterol | 24.18mg | 133% | |
| Sodium | 138.31mg | 95% | |
| Potassium | 264.57mg | 93% | |
| Total Carbs | 12.56g | 69% | |
| Sugars | 1.72g | 114% | |
| Dietary Fiber | 2g | 132% | |
| Protein | 4.28g | 141% | |
| Vitamin C | 11.5mg | 315% | |
| Iron | 0.8mg | 71% | |
| Calcium | 29.4mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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