Real Recipes From Real Home Cooks ®

cheesy eggplant rice casserole

Recipe by
Robin Lieneke
Chamois, MO

I am always looking for new and different ways to serve eggplant. I wanted to try using it with a starch for a hearty side dish that is also light and full of veggies. This recipe is the result of my experiment. It turned out luscious.

yield 4 -6
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For cheesy eggplant rice casserole

  • 1
    eggplant, peeled and diced
  • 1
    medium onion, diced
  • 1/2
    green pepper, diced
  • 1 Tbsp
    butter, unsalted
  • 1 clove
    garlic, minced
  • 1
    meduim tomato, diced
  • 1 c
    chicken broth (or use vegetable to keep it vegetarian)
  • 1 c
    heavy cream or half & half
  • 2 Tbsp
    parsley, fresh, chopped
  • 1/4 tsp
    thyme, dried
  • 1 c
    rice, long grain (or your favorite)
  • 1 c
    shredded cheddar cheese

How To Make cheesy eggplant rice casserole

  • 1
    Salt diced eggplant heavily and cover with water. You may have to use a weight to keep the eggplant submerged. Refrigerate and soak several hours or overnight. Drain and rinse.
  • 2
    Add butter to skillet and saute onions and peppers until they start to soften, 2-3 minutes. Add garlic and saute 1 minute more.
  • 3
    Mix together all ingredients in a bowl (reserve 1/2 cup of cheese), add salt and pepper to taste and pour into a 8x12 prepared pan (or 9x13 depending on the size of your eggplant).
  • 4
    Bake at 350 for 50 minutes. Remove from oven and sprinkle with remaining cheese and bake 5 minutes more. Serve hot.
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