Eggplant and Rice Casserole Recipe
A hearty and delicious eggplant and rice casserole that’s perfect for dinner.
Print
Jump to comment
Pin This
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
Tried this recipe?Let us know how it was!