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eggplant-and-rice-casserole-recipe

Eggplant and Rice Casserole Recipe

A hearty and delicious eggplant and rice casserole that's perfect for dinner.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • Oven
  • Baking Dish
  • Skillet

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:

Feel free to add other vegetables like bell peppers or zucchini for extra flavor.

Nutrition value:

Calories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Keywords:

Keyword Casserole, Eggplant, Rice
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