Rachel Roddy’s recipe for rice, aubergine and mozzarella bake
A 1950s cookbook classic – eat it hot and stringy or firm and flavoursome
TL;DR
- The recipe is an adaptation from Ada Boni's 1950 Italian cookbook, *Il Talismano della Felicità*.
- The bake features layers of rice, aubergine, tomato sauce, mozzarella, and parmesan.
- It can be served immediately for a gooey, stringy cheese texture or after resting for firmer, more developed flavors.
- Detailed steps are provided for preparing each component and assembling the final dish.