EGGPLANT CASSEROLE

1 1/2 cups cooked rice

1 cup shredded Italian cheese blend

1/3 cup chopped fresh basil + additional leaves for garnish

1 large egg

1/4 tsp black pepper

1 1/2 lbs eggplant,, trimmed, cut into 24 (1/3" thick) round slices

1/4 tsp salt

1 1/2 cups tomato & basil pasta sauce

1/3 cup crumbled feta cheese

2 tbsp pine nuts

Preheat oven to 400-degrees.

In a medium bowl, combine rice, shredded cheese, chopped basil, egg and pepper. Stir mixture until evenly combined. Cover and set aside.

Heat a grill pan over medium heat. Coat the eggplant slices with nonstick olive oil cooking spray; sprinkle both sides with the salt. Cook in batches, turning once, until softened. 3 to 4 minutes per side.

In a 9 X 13-inch baking pan or dish, spread 3/4 cup of the pasta sauce. Place 12 of the eggplant slices in the prepared dish; divide the rice mixture evenly among the slices. Top with the remaining eggplant slices. Top with the remaining pasta sauce.

Coat a sheet of foil with nonstick cooking spray and cover the casserole with the sprayed side down. Bake at 400-degrees 20-25 minutes until heated through. Remove foil cover and sprinkle with the feta cheese and pine nuts. Bake an additional 5 minutes. Garnish with basil leaves, if desired.

Yield: 6 servings

recipe and photo form Woman's World magazine