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Ingredients
1 cup brown rice
1/2 cup chopped onions
2 cloves garlic, minced
3 cups chopped tomatoes
1 tablespoon sugar
2 teaspoons dried basil
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme
1 (12-ounce) eggplant (with peel), thinly sliced
1 1/3 cups (about 5 1/2 ounces) finely shredded reduced-fat mozzarella cheese
1 1/3 cups finely shredded Parmesan cheese
Directions
Cook the rice according to the directions on the package. Set aside. Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the onions and garlic. Cook and stir over medium heat until the onions are tender and translucent. Stir in the tomatoes, sugar, basil, allspice and thyme. Cover and gently simmer for 20 minutes. Preheat the oven to 350°. Lightly spray an 8x8x2-inch baking pan with olive oil no-stick spray. Spoon just enough of the tomato mixture into the pan to thinly cover the bottom. In the following order, layer half each of: the eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese. Repeat the layers with the remaining eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese. Bake for 20 to 25 minutes or until bubbly. Cut into squares to serve.
