Eggplant casserole

Eggplant casserole

4.3 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.9
  • Total Fat: 9.2 g
  • Cholesterol: 27.5 mg
  • Sodium: 1,444.8 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 12.4 g

View full nutritional breakdown of Eggplant casserole calories by ingredient
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Number of Servings: 8


    Ground beef, lean, 8 oz
    1 cup of Brown rice
    Onions, raw, 1 medium, Diced
    minced Garlic, 3 tsp
    Eggplant, fresh, 1 eggplant, peeled and cut into cubes
    *Progresso Bread Crumbs - Italian Style 3/4cup
    Parmesan Cheese, grated, 1/4 cup
    2- cans of Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
    1 can of Stewed Tomatoes (pureed, optional)
    *Kraft Mozzarella Finely shredded Part Skim cheese, 1/2 cup
    1 can of mushrooms


Preheat oven to 350 degrees

cook turkey, onion and garlic-about 7 mins then
add rice, tomatoes and eggplant, cook for another 2-3 mins

Next, add parm cheese and breadcrumbs. Stir and transfer mixture to a large baking dish.
Cover with foil and bake for about 45 mins. Uncover and sprinkle with remaining mozzerella cheese, top with mushrooms and then sprinkle with dried parsley to garnish (optional) bake uncovered for about 10 mins until cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user RLGIRL20.

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Member Ratings For This Recipe

  • Very Good
    Thanks for the recipe! I didn't have mushrooms, but everything else was really good together. - 9/11/19

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  • Very Good
    great - 7/1/17

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  • Very Good
    great - 6/30/17

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  • Incredible!
    Wow! It was wonderful. I used ground turkey instead of beef. I also replaced one of the cans of diced tomatoes with a can of Rotel. The rice came out a little crunchy so I cooked about 15 or 20 min uncovered instead of the final 10. I'll definitely be making this over and over. - 9/9/15

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  • Making this for lunch. Sounds really good. - 8/1/11

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