Ingredients
2 medium eggplant
salt and pepper, to taste
vegetable cooking spray
one 14 1/2-ounce can diced tomatoes
2 teaspoons roasted garlic
1 tablespoon pesto sauce
1 tablespoon onion flakes
1/2 cup shredded carrots
1/4 cup Italian bread crumbs
1/4 cup shredded Italian cheese blend
one 14-ounce jar pasta sauce
1 tablespoon fresh basil leaves
one 14 1/2-ounce can vegetable broth
3 tablespoons garden vegetable salad toppers
1 teaspoon seasoned salt
2 cups instant brown rice
1 (12-ounce) bag frozen mixed berries
2 tablespoons sugar
1 tablespoon cornstarch
1 (22-ounce) package rice pudding
pressurized whipped cream (optional)
Description
Baked Eggplant With Garden Vegetable Brown Rice
Publix Super Markets
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