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Start by cooking the rice. Combine 1 cup of rice with 2 cups of water and a pinch of salt. Cook until tender and fluffy, then set aside.
Prepare the Vegetables:
Grate the zucchini and sprinkle it with salt. Let it sit for 5-10 minutes to draw out excess moisture. Then, squeeze out the water.
Slice the aubergine and sprinkle with salt. Let it sit for 5-10 minutes as well. Pat dry to remove excess moisture.
Fry the Eggplant:
Heat olive oil in a pan over medium heat. Fry the aubergine slices until they are golden brown and crispy on both sides. Set them aside on paper towels to drain excess oil.
Prepare the Zucchini Mixture:
In a large bowl, combine the grated zucchini, minced garlic, black pepper, paprika, eggs, flour, and chopped parsley. Mix well until everything is evenly combined.
Assemble the Dish:
In a baking dish, spread the cooked rice as a base. Layer the zucchini mixture on top, then add the fried eggplant slices. Finish by sprinkling a generous amount of shredded mozzarella over the top.
Bake:
Preheat your oven to 180°C (350°F). Bake for 20-25 minutes or until the mozzarella is melted and golden brown.
Serve:
Let the dish cool for a few minutes before serving. Garnish with additional parsley if desired.
Serving and Storage Tips:
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