Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a awesome dish, japanese eggplant, zucchini, and olive rice with marjoram and parmesan. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs, and season to taste with salt and pepper. Serve and top with parsley and Parmesan cheese.

Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese eggplant, zucchini, and olive rice with marjoram and parmesan using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:

1. Get vegetable bouillon cube
2. Get water
3. Prepare sprigs fresh marjoram, divided
4. Get olive oil
5. Make ready onion, halved and thinly sliced
6. Make ready garlic, minced
7. Make ready zucchini squash, cut in half and sliced
8. Get Japanese eggplant, cut in half and sliced
9. Take Kosher salt, to taste
10. Make ready Black pepper, to taste
11. Take olives, pits removed and roughly chopped
12. Prepare long grain rice
13. Make ready sprigs fresh Italian parsley, leaves removed, roughly chopped
14. Get Parmesan, shaved

Place a layer of eggplant slices in the sauce. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free. Traditionally it will be served with a creamy sauce made. italian dinners,stuffed shells olive garden Classic Eggplant Parmigiana,how to make,recipes,cooking,how to cook,olive garden,eggplant,chedder,food network,holiday,thanks giving,dinner,tasty,f factor eggplant easy eggplant parmesan,eggplant parmigiana olive garden.

Steps to make Japanese Eggplant, Zucchini, and Olive Rice with Marjoram and Parmesan:

1. In a medium bowl, dissolve bouillon cube in 2 cups hot water with one sprig of marjoram, and set aside.
2. Place a medium-large saucepot with a lid over medium heat. Add olive oil, and heat until oil lightly smokes. Add onion and garlic, and sauté for 2-3 minutes. Add zucchini, eggplant, pinch of salt and pepper, and cook while stirring for 3-4 more minutes.
3. Add olives, second sprig of marjoram, rice and vegetable stock to the saucepot. Heat on high until mixture comes to a boil. Cover with lid, lower heat to medium-low and continue cooking for 15-20 minutes, or until rice is fully cooked and tender. Remove - from heat. Leave pot covered, and allow the rice to sit and steam for 5-10 minutes.
4. Remove lid from pot, and fluff rice with a fork. Remove the marjoram sprigs and season to taste with salt and pepper. Divide onto two plates. Top with parsley and cheese. - Enjoy!

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella. This healthier and simplified version of eggplant parmesan is a perfect fit for an easy weeknight meal. Spoon a bit of tomato sauce on each eggplant covering each with a piece of mozzarella, generously sprinkle with Parmesan. Eggplant Stir Fry Spicy Eggplant Eggplant Parmesan Eggplant Dishes Szechuan Eggplant Recipe Onion Recipes Pork Recipes Real Food Recipes Beef.

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