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Eggplant, Mozzarella, and Saffron Rice Bake
http://www.bonappetit.com/recipes/2012/09/eggplant-mozzarella-and-...
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Ingredients
categorized
original
2 tablespoons plus 1 cup olive oil
1 medium onion, minced
1 cup arborio rice
Pinch of saffron
1/4 cup dry white wine
1 cup vegetable broth or water
Kosher salt
3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds
Freshly ground black pepper
4 cups store-bought tomato sauce (such as marinara), divided
1 pound fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
1 cup coarsely grated Parmesan (4 ounces), divided
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Eggplants (about 3 pounds), large
(
3
)
Onion, medium
(
1
)
Condiments
Tomato sauce, store-bought
(
4
cups
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Kosher salt
(
1
)
Olive oil
(
18
tablespoons
)
Saffron
(
1
Pinch
)
Pasta & Grains
Arborio rice
(
1
cup
)
Drinks
Vegetable broth or water
(
1
cup
)
Dairy
1 cup coarsely grated parmesan
(
4
ounces
)
Mozzarella, fresh
(
1
pound
)
Beer, Wine & Liquor
White wine, dry
(
1/4
cup
)
Preparation
Read recipe preparation on
bonappetit.com
Bon Appetit
www.bonappetit.com
All 4,343 recipes
Social Stats
71.8
Rating
1-100
27
Tweets
281
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Views
939
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Recipe Stats
Published August 16, 2012 (6 months ago).
191 people saved this recipe.
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