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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
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Baked Eggplant and Rice Casserole

Submitted by: TIGGER2094

Introduction

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.






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