This savory Rice Eggplant Upside-Down Pie is a comforting, home-style dish that transforms simple ingredients into a meal-worthy centerpiece. Tender slices of broiled eggplant form a golden crust, supporting a rich filling of seasoned rice, sweet Italian sausage, and aromatic garlic. Topped with a blend of melted provolone and mozzarella, it offers a satisfying balance of textures and flavors. Perfect for a cozy weeknight dinner or a potluck contribution, this dish is easy to assemble and delivers bold, savory notes in every bite. It&# 226;ÂÂs a creative twist on traditional pies that highlights the versatility of eggplant and rice.
Rice Eggplant Upside-Down Pie
Description
This savory Rice Eggplant Upside-Down Pie is a comforting, home-style dish that transforms simple ingredients into a meal-worthy centerpiece. Tender slices of broiled eggplant form a golden crust, supporting a rich filling of seasoned rice, sweet Italian sausage, and aromatic garlic. Topped with a blend of melted provolone and mozzarella, it offers a satisfying balance of textures and flavors. Perfect for a cozy weeknight dinner or a potluck contribution, this dish is easy to assemble and delivers bold, savory notes in every bite. It&# 226;ÂÂs a creative twist on traditional pies that highlights the versatility of eggplant and rice.Ingredients
Directions
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Preheat the broiler.
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Grease the bottom and sides of a 10-inch pie plate with 1 1/2 teaspoons of olive oil, then dust with bread crumbs.
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Place eggplant slices on a baking sheet and brush both sides with the remaining 1/4 cup of olive oil.
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Broil eggplant slices for about 5 minutes, or until lightly browned on both sides.
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Reduce oven temperature to 350ðF (175ðC).
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Cook rice according to package directions, omitting salt if desired, then drain any excess liquid.
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Arrange the broiled eggplant slices in the prepared pie plate, covering the bottom and sides, overlapping if necessary.
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Crumble the Italian sausage into a large skillet and cook over medium heat until lightly browned.
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Carefully pour off excess fat from the skillet.
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Add chopped onion and garlic to the skillet; cook, stirring occasionally, for 3 minutes until softened.
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Stir in the cooked rice, beaten egg, tomato paste, oregano, salt, pepper, provolone, mozzarella, and pine nuts (if using).
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Spoon the rice mixture over the eggplant in the pie plate, packing it down firmly.
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Cover the pie plate tightly with foil.
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Bake in the preheated oven for 30 minutes.
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Remove from the oven and place a serving plate over the pie plate.
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Carefully invert the pie onto the serving plate and remove the pie plate.
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Let stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 599.5kcal
- % Daily Value *
- Total Fat 39.4g61%
- Saturated Fat 13.1g66%
- Cholesterol 61.7mg21%
- Sodium 5729.0mg239%
- Total Carbohydrate 33.9g12%
- Dietary Fiber 2.4g10%
- Sugars 3.5g
- Protein 28.9g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garnish with fresh parsley and cherry tomatoes if desired.
For a vegetarian version, omit the sausage and add extra vegetables like bell peppers or mushrooms to the rice mixture.
Ensure the eggplant slices are dry before placing them in the pie dish to prevent sogginess.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
