Eggplant and Rice Casserole | Ciao Italia

Ingredients

• 4 eggplants (about 2 pounds ), sliced 1/4-inch lengthwise
• Salt
• 5 tablespoons olive oil
• 2 medium onions (ounces), diced
• 1 3/4 cup long grain rice
• 2 1/2 cups hot beef broth
• 1 tablespoon butter
• 1/3 cup chopped basil 1/3 cup chopped parsley
• 3 pounds plum tomatoes (about 12), skinned and diced About 1 cup peanut oil
• 1 cup grated Pecorino Romano cheese Salt to taste
• Freshly ground black pepper to taste
• Ingredients