Baked Eggplant and Rice Casserole

Name: Baked Eggplant and Rice Casserole Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 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

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 5

Ingredients

1.5 cup long grain white rice, prepared3 cups eggplant, cubedOnion, sliced, 0.5 cupBasil, 0.5 tbspOregano, ground, 0.5 tbspParsley, dried, 0.5 tbspGarlic, 2 tspMargarine, 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.

Servings Per Recipe: 5

Nutritional Info 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

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