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Publix Aprons Recipes

Baked Eggplant With Garden Vegetable Brown Rice

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare eggplant and begin to bake - 15 minutes
  • Prepare rice through step 4 - 10 minutes
  • Complete eggplant and rice; serve - 5 minutes

  • Baked Eggplant with Garden Vegetable Brown Rice

    Baked Eggplant

    Ingredients
    2 medium eggplant
    salt and pepper, to taste
    vegetable cooking spray
    one 14 1/2-ounce can diced tomatoes
    2 teaspoons roasted garlic
    1 tablespoon pesto sauce
    1 tablespoon onion flakes
    1/2 cup shredded carrots
    1/4 cup Italian bread crumbs
    1/4 cup shredded Italian cheese blend
    one 14-ounce jar pasta sauce


    Steps
    1. Preheat oven to 400°F.
    2. Wash and cut ends off egg plant. Using a vegetable peeler, remove all skin.
    3. Preheat sauté pan on medium high for 2-3 minutes.
    4. Cut eggplant into 1/2-inch cubes to equal approximately 8 cups. Salt and pepper to taste.
    5. Spray pan with cooking spray and place eggplant in pan. Sauté for 5 minutes; stirring frequently.
    6. Open and drain tomatoes. Add to sauté pan with: garlic, pesto, onions and carrots. Simmer for 3 minutes; stirring frequently.
    7. Place casserole dishes on baking sheet and spray dishes with cooking spray.
    8. Place 1/4 mixture into each dish. Sprinkle each casserole with 1 tablespoon each bread crumbs and cheese. Place in oven and bake for 15 minutes.
    9. During last two minutes of baking time, place pasta sauce in microwave-safe bowl; cover and microwave on high for 2 minutes.
    10. Pour pasta sauce over eggplant and serve.
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    Garden Vegetable Brown Rice

    Ingredients
    1 tablespoon fresh basil leaves
    one 14 1/2-ounce can vegetable broth
    3 tablespoons garden vegetable salad toppers
    1 teaspoon seasoned salt
    2 cups instant brown rice


    Steps
    1. Wash and chop basil, discarding any tough stems.
    2. Place in saucepan: broth, salad toppers, seasoned salt and basil. Cover and bring to a boil on high heat.
    3. Stir in rice, cover and return to boil.
    4. When boiling, reduce heat to low, and simmer for 5 minutes.
    5. Remove from heat; stir, cover and let stand 5 minutes. Fluff lightly with fork and serve.
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    Nutritional Information

    Calories (kcal) 421 Total Fat (g) 9.4 Saturated Fat (g) 2 Cholesterol (mg) 6 Carbohydrate (g) 75.5 Dietary Fiber (g) 9.8 Protein (g) 12.4 Sodium (mg) 1984 Potassium (mg) 550 Calcium (mg) 168 Iron (mg) 2.7

    Daily Values: Vitamin A 68% Vitamin C 39% Calcium 17% Iron 15%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.

    ADD ALL 18 ITEMS TO LIST

    Dairy
    Add to your grocery list 1 tbsp pesto sauce
    Add to your grocery list 1/4 cup shredded Italian cheese blend

    Dry Grocery
    Add to your grocery list 1/4 cup Italian bread crumbs
    Add to your grocery list 1 (14 1/2-oz) can diced tomatoes with Italian herbs
    Add to your grocery list 3 tbsp garden vegetable salad toppers
    Add to your grocery list 2 cups instant brown rice
    Add to your grocery list 1 (14-oz) jar pasta sauce
    Add to your grocery list 1 tsp seasoned salt
    Add to your grocery list 1 (14 1/2-oz) can vegetable broth
    Add to your grocery list vegetable cooking spray

    Produce
    Add to your grocery list 2 medium eggplant
    Add to your grocery list 1 tbsp fresh basil
    Add to your grocery list 1 tbsp onion flakes
    Add to your grocery list 2 tsp roasted garlic
    Add to your grocery list 1/2 cup shredded carrots

    Suggested Items
    Add to your grocery list French bread
    Add to your grocery list Parmesan cheese
    Add to your grocery list fresh fruit

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    Utensils & Cookware

    • vegetable peeler
    • four 16-ounce casserole dishes
    • baking sheet
    • cooking spoons
    • 10 to 12-inch sauté pan
    • microwave-safe bowl with lid
    • 2-quart saucepan with lid
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    Zucchini or yellow squash may be added to replace one of the eggplants for a ratatouille style dish.
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    Recipe Version vege0008