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Got a craving for something hearty and comforting? This Eggplant and Rice Casserole is just the ticket. It's a simple yet delicious dish that combines tender eggplant, fluffy rice, and rich tomato sauce, all topped with gooey shredded cheese. Perfect for a cozy dinner, this casserole is easy to whip up and sure to satisfy. Let's dive in!
Eggplant and Rice Casserole Recipe
Ingredients:
- 1 large cubed eggplant
- 1 cup uncooked rice
- 1 cup tomato sauce
- 1 cup shredded cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add cubed eggplant and cook until tender.
- In a baking dish, combine cooked eggplant, uncooked rice, tomato sauce, salt, and pepper. Mix well.
- Top with shredded cheese.
- Bake in the preheated oven for 45 minutes, or until the rice is cooked and the cheese is golden brown.
What You Will Need
Read more: Eggplant Casserole Recipe
What you will need to make eggplant and rice casserole
- Eggplant: Adds a hearty, meaty texture and absorbs flavors well, making it the star of this casserole.
- Rice: Provides a filling base that complements the eggplant and soaks up the tomato sauce.
- Tomato sauce: Brings acidity and moisture, tying all the ingredients together with a rich, savory flavor.
- Shredded cheese: Melts on top, creating a golden, bubbly crust that adds a creamy, cheesy finish.
- Olive oil: Used for cooking the eggplant, adding a subtle richness and helping to soften the vegetable.
Tools and Instruments Needed
What tools/instruments will be needed to make Eggplant and Rice Casserole Recipe
- Skillet: Used to cook the eggplant until tender, ensuring it blends well with other ingredients.
- Baking dish: Essential for combining and baking all ingredients, giving the casserole its shape and texture.
- Oven: Necessary for baking the casserole, cooking the rice, and melting the cheese to a golden brown.
Eggplant and Rice Casserole Recipe
Ingredients:
Main Ingredients
- 1 large eggplant cubed
- 1 cup rice uncooked
- 1 cup tomato sauce
- 1 cup cheese shredded
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add cubed eggplant and cook until tender.
- In a baking dish, combine cooked eggplant, uncooked rice, tomato sauce, salt, and pepper. Mix well.
- Top with shredded cheese.
- Bake in the preheated oven for 45 minutes, or until the rice is cooked and the cheese is golden brown.
Notes:
Read more: Eggplant and Zucchini Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook eggplant and rice as directed.
- Combine all ingredients in a baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake.
- Wrap the dish tightly with plastic wrap, then foil.
- Label with the date.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Bake as directed, adding 10-15 minutes if needed.
Using eggplant in a casserole can help absorb excess moisture from other ingredients, making the dish less watery and more flavorful.
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