Creado con IA
Eggplant Parmigiana Fried Rice
35 min 370 kcal por ración Media
Ingredientes
4 Raciones
- cooked white rice400 g
- eggplant250 g
- marinara sauce100 g
- grated Parmesan cheese60 g
- mozzarella cheese100 g
- olive oil2 tbsp
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- dried oregano1 tsp
- salt0,5 tsp
- black pepper0,5 tsp
Preparación
- 1
Cut the eggplant into small cubes. Finely chop the onion and mince the garlic.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- 3
Add the minced garlic and cook for another 30 seconds until fragrant.
- 4
Add the cubed eggplant to the skillet. Season with salt, black pepper, and dried oregano. Cook for 6-8 minutes, stirring occasionally, until the eggplant is soft and golden.
- 5
Stir in the marinara sauce and cook for 2 minutes, allowing the flavors to combine.
- 6
Add the cooked white rice to the skillet. Mix well to combine all ingredients evenly.
- 7
Sprinkle the grated Parmesan cheese and half of the mozzarella cheese over the rice mixture. Stir until the cheese is melted and everything is well combined.
- 8
Spread the remaining mozzarella cheese evenly over the top. Cover the skillet with a lid and let it cook for 2-3 minutes, until the cheese is melted and bubbly.
