The recipe Baked Eggplant and Rice Casserole

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Baked Eggplant and Rice Casserole recipe is a Side Dish meal that takes 30 minutes to make. If you enjoy for Side Dish, you will like Baked Eggplant and Rice Casserole!

Baked Eggplant and Rice Casserole

Baked Eggplant and Rice Casserole Recipe
Baked Eggplant and Rice Casserole

Eggplant, onions, rice, and Italian seasonings combine to make this yummy side dish. Great way to use that leftover rice :)

What Course Is Baked Eggplant and Rice Casserole?

Baked Eggplant and Rice Casserole is for Side Dish.


How Long Does Baked Eggplant and Rice Casserole Recipe Take To Prepare?

Baked Eggplant and Rice Casserole takes 5 minutes to prepare.


How Long Does Baked Eggplant and Rice Casserole Recipe Take To Cook?

Baked Eggplant and Rice Casserole takes 30 minutes to cook.


How Many Servings Does Baked Eggplant and Rice Casserole Recipe Make?

Baked Eggplant and Rice Casserole makes 5 servings.


What Are The Ingredients For Baked Eggplant and Rice Casserole Recipe?

The ingredients for Baked Eggplant and Rice Casserole are:

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



How Do I Make Baked Eggplant and Rice Casserole?

Here is how you make Baked Eggplant and Rice Casserole:

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: 5Recipe submitted by SparkPeople user TIGGER2094.


What's The Nutritional Info For Baked Eggplant and Rice Casserole?

The nutritional information for Baked Eggplant and Rice Casserole is:

  • 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

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