Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 117.9
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 54.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.2 g
View full nutritional breakdown of Baked Eggplant and Rice Casserole calories by ingredient
Baked Eggplant and Rice Casserole
Submitted by: TIGGER2094Introduction
Eggplant, onions, rice, and Italian seasonings combine to make this yummy side dish. Great way to use that leftover rice :) Eggplant, onions, rice, and Italian seasonings combine to make this yummy side dish. Great way to use that leftover rice :)Number of Servings: 5
Ingredients
-
1.5 cup long grain white rice, prepared
3 cups eggplant, cubed
Onion, sliced, 0.5 cup
Basil, 0.5 tbsp
Oregano, ground, 0.5 tbsp
Parsley, dried, 0.5 tbsp
Garlic, 2 tsp
Margarine, soft, 5 tsp
Directions
Lightly grease casserole dish. Preheat oven to 400. Combine eggplant, onions, rice, and seasonings. Top with 5 pats of butter, arranged along the top. Bake for 30 minutes, or until eggplant is soft.
Serving Size: Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user TIGGER2094.
Serving Size: Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user TIGGER2094.
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