Budget Rice, Eggplant and Egg Skillet Bake with Paprika Bread Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an oven-safe baking dish or skillet with a little of the vegetable oil.

2. 2

   Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the chopped onion and 2 chopped garlic cloves, and cook for 3 to 4 minutes until softened.

3. 3

   Add the diced eggplant, 1 teaspoon of the sweet paprika, the salt, and the black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the eggplant is tender and lightly golden.

4. 4

   Add the cooked white rice to the skillet and mix well with the eggplant. Cook for 2 minutes so it heats through and picks up flavor. Remove from the heat and add half of the chopped fresh parsley.

5. 5

   In a bowl, beat the eggs with the milk until smooth. Stir in the grated cheese.

6. 6

   Transfer the rice and eggplant mixture to the baking dish or oven-safe skillet. Pour the egg, milk, and cheese mixture over it, then gently stir to distribute it without breaking up the rice too much.

7. 7

   In another bowl, combine the crumbled bread with the remaining grated or very finely chopped garlic clove, the remaining 1/2 teaspoon of sweet paprika, 1 tablespoon of vegetable oil, and the rest of the fresh parsley.

8. 8

   Spread the bread crust evenly over the top of the casserole.

9. 9

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the center is set and the top looks golden and crisp.

10. 10

    Let it rest for 5 minutes before serving so it firms up and is easier to portion.