Maple Glazed Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 521.7
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.3 mg
  • Total Carbs: 89.6 g
  • Dietary Fiber: 16.4 g
  • Protein: 23.6 g

View full nutritional breakdown of Maple Glazed Eggplant Casserole calories by ingredient
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I threw this together last night when I wasn't sure what to eat. It came out well. I threw this together last night when I wasn't sure what to eat. It came out well.
Number of Servings: 5


    * Eggplant, 3 cup (1" cubes)
    * Sesame Oil, 2 tbsp
    * *Extra Virgin Olive Oil, 1 tbsp
    * Maple Syrup, 2 tbsp
    * Garlic, 3 cloves
    * Red Ripe Tomatoes, 3 medium whole (2-3/5" dia)
    * Basil, 2 large sprigs
    * Beans, white, 5 cup - I cooked mine all day in the crock pot. You can use cans if you want. If you cook them from dried, add salt, pepper, and a few crushed garlic cloves.
    * Wild Rice, 2.5 cup


Beans - if you're starting from dried beans, rinse and place 1 cup dried white beans in a crock pot with 3 cups of water. Add a few crushed garlic cloves and salt and pepper. Cook on high 4 hours. You can easily do this in the morning and prepare the rest when you get home in the evening.

When you're ready to prepare the rest of the meal, start by putting the rice on to cook according to package directions.

Preheat oven to 350.

Wash and cube your eggplant and place in a medium casserole dish. Set aside.

Create your maple syrup glaze - combine your garlic, maple syrup, oils, and salt and pepper. Mix well with a fork and pour over eggplant. Use your hands to mix up the eggplant so that all is covered with the sauce.

Add fresh basil and tomatoes. Cook for 30 minutes.

To serve, layer 1/2 cup of rice, 1 cup of beans, and 1 cup of eggplant mixture.

Number of Servings: 5

Recipe submitted by SparkPeople user RAINBOWACTIVIST.

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