Eggplant and Rice Casserole

This eggplant and rice casserole is a hearty and flavorful dish that combines tender eggplant with seasoned rice and a blend of spices. Baked to perfection, it offers a comforting meal that's perfect for any occasion. Enjoy it as a main course or as a side dish to complement your favorite proteins!

This recipe is mediterranean style, dinner, scaled for 6 servings, with 20 min prep and 40 min cook.

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves: 6

Quick cooking notes

• Core ingredients include eggplant, olive oil, salt, black pepper.
• Follow all 8 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 6 servings.

Ingredients

• 2 medium eggplant (diced)
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cups parmesan cheese (grated)
• 2 cups vegetable broth
• 1 cup tomato sauce
• 1 tsp dried basil
• 1 medium onion (chopped)
• 1 medium bell pepper (chopped)
• 1 tsp dried oregano
• 3 cloves garlic (minced)
• 1.5 cups long-grain rice (uncooked)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened.
3. Add the diced eggplant and bell pepper to the skillet, cooking until the vegetables are tender.
4. Stir in the uncooked rice, tomato sauce, vegetable broth, oregano, basil, salt, and black pepper, mixing well.
5. Transfer the mixture to a greased casserole dish and spread it evenly.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil, sprinkle the grated Parmesan cheese on top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
8. Let the casserole cool for a few minutes before serving.

Nutrition (per serving)

• Calories: 245
• Protein: 7 g
• Fat: 10 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 420 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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