Eggplant and Nut Bake

Makes 8 servings.
== Ingredients ==
* 1 to 2 small Eggplants, sliced thin 
* 1 teaspoon salt 
* 1 tablespoon vegetable oil 
* 1 large Onion, chopped 
* 1 clove garlic, chopped 
* 3 cups cooked brown rice 
* 2 cups spaghetti sauce 
* 1 16-ounce can pinto beans, drained 
* 1 green pepper, chopped 
* 1/2 cup walnuts, chopped 
* 2 to 4 tablespoons dry red wine 
* 1/2 teaspoon ground cinnamon 
* 2 tablespoons butter or margarine 
* 1/4 cup all-purpose flour 
* 2 cups milk 
* 1/4 teaspoon nutmeg 
* 1 cup grated Parmesan cheese, divided 
* 2 eggs 
* Vegetable cooking spray 
* 
== Directions ==
# Sprinkle salt over Eggplant slices, let stand. 
# Meanwhile heat oil in large skillet; cook Onion and garlic over moderate heat until just beginning to color. 
# Add rice, spaghetti sauce, pinto beans, green pepper, walnuts, wine and cinnamon; heat through and keep on low heat. 
# Melt butter in small saucepan. 
# Stir in flour and when smooth, gradually add milk. 
# Stir over moderate heat until mixture thickens and comes to a boil, about 5 to 10 minutes. 
# When thick, add nutmeg, remove from heat; stir in 2/3 cup Cheese. 
# Let sauce cool 5 minutes. 
# Beat eggs lightly, beat in a little of Cheese sauce to temper; slowly beat eggs into remaining sauce with a fork. 
# To assemble casserole, spray bottom of 9x13-inch pan with vegetable cooking spray. 
# Layer one third of the Eggplant in overlapping slices. 
# Spread half the bean/rice filling over Eggplant.
# Cover with another layer of Eggplant, bean/rice filling and remaining Eggplant. 
# Pour sauce over all and sprinkle with remaining 1/3 cup Cheese. 
# Bake 1 hour until done.
Category:Brown rice Recipes
Category:Casserole Recipes
Category:Eggplant Recipes
Category:Eggplant Side Dish Recipes
Category:Green bell pepper Recipes
Category:Italian Recipes
Category:Parmesan cheese Recipes
Category:Pinto bean Recipes
Category:Red wine Recipes
Category:Side Dish Rice Recipes