ADVERTISEMENT
Cook the Rice: Combine rice and water in a pot. Bring to a boil, then reduce heat and simmer until all water is absorbed.
Prepare Zucchini & Eggplant: Grate the zucchini and thinly slice the eggplant. Sprinkle both with salt and let sit for 5–10 minutes to draw out moisture. Pat dry with a clean towel.
Fry the Eggplant: In a pan with a little olive oil, lightly fry the eggplant slices until golden on both sides. Set aside.
Mix the Filling: In a bowl, combine cooked rice, grated zucchini, minced garlic, parsley, black pepper, paprika, eggs, and flour. Stir until fully mixed.
Layer & Bake: In a greased baking dish, add a layer of fried eggplant slices, then spread the zucchini-rice mixture. Top with shredded mozzarella.
Bake: Bake at 180°C (350°F) for 25–30 minutes until golden and set.
Serving and Storage Tips:
ADVERTISEMENT
