Eggplant and Basmati Casserole with Mozzarella and Parmesan

This is such a unique dish - layers of roasted eggplant, seasoned basmati rice, marinara sauce, and two cheeses. I make a LOT of pasta casseroles, so this time I wanted to give basmati rice a whirl. But the eggplant almost steals the show -- because it's roasted first, it gives a robust, meaty quality to the dish. I think you'll really like this. 

Note: You can assemble the casserole up to 24 hours in advance and bake just before serving. Store the unbaked casserole in the refrigerator and remove from the fridge 30 minutes before baking. 

Eggplant and Basmati Casserole with Mozzarella and Parmesan

Cooking spray

3 eggplant (about 3 pounds), peeled cut crosswise into 1/4-inch thick rounds

Salt and freshly ground black pepper

2 cups chicken broth or water

1 cup basmati rice

1 tablespoon olive oil

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 1/2 cups marinara sauce

2 cups shredded mozzarella cheese

2 tablespoons grated parmesan cheese

Preheat the oven to 400 degrees. Coat 2 large baking sheets with cooking spray or parchment paper. Arrange the eggplant slices on the baking sheets, overlapping slightly to fit. Spray the top with cooking spray and season with salt and pepper. Bake for 30 minutes, until tender and golden brown. Keep the oven at 400 degrees.

Meanwhile, in a medium saucepan, combine the broth, rice, olive oil, oregano, garlic powder, onion powder, salt, and pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender.

Spoon 1/2 cup of the marinara sauce into the bottom of baking pan. Top with one third of the eggplant slices, overlapping slices to cover the sauce. Top with half of the rice and spread out in an even layer. Top the rice with 1 cup of the sauce and 1 cup of the mozzarella. Top with another third of the eggplant slices and remaining rice. Top with the remaining eggplant slices, remaining sauce, and mozzarella. Sprinkle the parmesan cheese over top. Cover with foil and bake for 20 minutes. Uncover and bake for 5 to 10 more minutes, until the top is golden and bubbly.

Let stand 10 minutes before serving.

Serves 8