How to Prepare Perfect Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan. Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs, and season to taste with salt and pepper. Serve and top with parsley and Parmesan cheese.

I served the dish with a side of whole wheat spaghetti tossed with olive oil and. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. Place a layer of eggplant slices in the sauce. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan highly diverse and own mind sense that unique. Several kinds of Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan recipes are also adequate convenient to process and do not take lengthy. Even though not everyone likes Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan food, currently some people are got attached and like the various Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan foods available. This could be visible than the number of restaurants that prepare Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan as one of the serving. You can cook Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan

1. It's 1 each of vegetable bouillon cube.
2. It's 2 cup of water.
3. Prepare 2 of sprigs fresh marjoram, divided.
4. Prepare 1 tbsp of olive oil.
5. It's 1 small of onion, halved and thinly sliced.
6. It's 2 clove of garlic, minced.
7. You need 1 small of zucchini squash, cut in half and sliced.
8. You need 1 small of Japanese eggplant, cut in half and sliced.
9. You need 1 of Kosher salt, to taste.
10. You need 1 of Black pepper, to taste.
11. You need 1 oz of olives, pits removed and roughly chopped.
12. It's 3/4 cup of long grain rice.
13. You need 2 of sprigs fresh Italian parsley, leaves removed, roughly chopped.
14. You need 2 oz of Parmesan, shaved.

Especially when the eggplant and zucchini is home grown! Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a Arrange one-third of zucchini and eggplant slices in a single layer. Scatter one-third of blistered If you don't have mozzarella, bump up the ricotta and add parmesan to get to the same total amount of.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan step by step

1. In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside..
2. Place a medium-large saucepot with a lid over medium heat. Add olive oil, and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes. Add zucchini, eggplant, pinch of salt and pepper, and cook while stirring for 3-4 more minutes..
3. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil. Cover with lid, lower heat to medium-low and continue cooking for 15-20 minutes, or until rice is fully cooked and tender. Remove from heat. Leave pot covered, and allow the rice to sit and steam for 5-10 minutes..
4. Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs and season to taste with salt and pepper. Divide onto two plates. Top with parsley and cheese. Enjoy!.

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks in one big, layered mass, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free. Traditionally it will be served with a creamy sauce made.

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