Eggplant Rice Casserole
Bursting with Mediterranean-inspired flavors, this Eggplant Rice Casserole is a hearty, vegetarian dish perfect for weeknight dinners or cozy gatherings. Tender cubes of sautéed eggplant are combined with fluffy white or brown rice, aromatic garlic and onions, and a rich tomato sauce spiced with oregano and cumin. The casserole is layered with gooey mozzarella and nutty Parmesan cheese, then baked to bubbly perfection for a golden, cheesy topping. It's a one-dish wonder that blends savory ingredients with a satisfying texture, all ready to serve in just about an hour! Garnished with fresh parsley, this casserole pairs beautifully with a crisp side salad for an easy yet elegant meal. Great for meal prep or reheating leftovers, it's a flavorful and wholesome crowd-pleaser that everyone will love.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 3 tablespoons Olive oil
- 1 medium-sized Yellow onion
- 3 Garlic cloves
- 2 cups Cooked white or brown rice
- 1 14-ounce can Canned diced tomatoes
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Dried oregano
- 0.5 teaspoons Ground cumin
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants into 1/2-inch cubes. If desired, sprinkle the cubes with a pinch of salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 8-10 minutes until softened and lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until translucent. Then add minced garlic and cook for 1 additional minute until fragrant.
Add the canned diced tomatoes (with their juices), dried oregano, ground cumin, salt, and black pepper to the skillet. Stir well and let the mixture simmer for 5 minutes.
In a large mixing bowl, combine the cooked rice, sautéed eggplant, and tomato mixture. Mix until all ingredients are evenly incorporated.
Grease a 9x13-inch baking dish with a little olive oil or non-stick spray. Spread the rice and eggplant mixture evenly in the dish.
Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese.
Cover the baking dish loosely with aluminum foil, making sure it doesn’t touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5883 mg | 256% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 51.3 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1965 mg | 151% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
