Baked Eggplant and Rice Casserole

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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


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.