Eggplant Rice Casserole Recipes

BEEFY EGGPLANT AND RICE CASSEROLE

Steps:

• Brown ground beef with salt and pepper and half tsp italian seasoning. Add onion, celery and garlic and cook til soft.
• Stir in rice.*If rice was leftover and a little dry, add a little water or beef broth to refresh. Pour into bowl and set aside.
• Spray pan with cooking spray and add eggplant with a little salt and pepper and remaining italian seasoning. Cook until softened and slightly browned. Add marinara sauce and cook additional 3-5 minutes. Pour over meat and rice mixture and combine.
• Pour casserole into a 9x13 baking pan and top with cheese.
• Bake at 350 until warmed through and cheese is melted and bubbly about 20 minutes.

ONE POT GREEK EGGPLANT AND RICE

Steps:

• Preheat oven to 400 degrees.
• Slice the eggplant crosswise in 1/2 inch slices, then cut into 1 inch pieces.
• Preheat oil in a 12-inch oven-safe skillet over medium-high heat.
• Add eggplant and stir to coat with the oil. The eggplant may soak up all of the oil; this is normal. Add 1 teaspoon of the salt and continue to saute for five minutes, until the eggplant has softened.
• Add onions and saute for another five minutes. The eggplant and onion will both melt down slightly.
• Add tomatoes and garlic and cook for an additional minute. Season with the remaining salt, black pepper, and oregano.
• Add rice and bay leaf and stir to combine.
• Stir in the stock, ensuring all of the rice is submerged (any vegetables sticking out is fine). Top with grated cheese and dot with butter.
• Place in the oven, uncovered, and bake for thirty minutes, or until all the liquid has been absorbed.
• Remove from oven and let cool slightly. Taste and adjust seasoning if necessary.
• Garnish with parsley and serve!

CHEESY EGGPLANT RICE CASSEROLE

Steps:

• 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.

BROCCOLI OR EGGPLANT AND RICE CASSEROLE

Steps:

• Mix all ingredients together except 1 oz. cheese.
• Place in baking dish and top with rest of cheese.
• Bake at 350 for 20 minutes.

LIDIA EGGPLANT RICE PARMEGIANO (PARMESAN)

Steps:

• Preheat oven to 375 degrees F. In a medium saucepan, combine the rice, 2 cups water, bay leaves, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Bring to a simmer, cover, and cook until water is absorbed, about 7 minutes. The rice will still be al dente. Spread the rice onto a sheet pan to cool.
• Layer the eggplant in a large colander in the sink, and sprinkle liberally with kosher salt.
• Set a flat plate large enough to cover most of the eggplant slices, weighted with cans, to help press the excess liquid and bitterness from the eggplant. After about 20 minutes, rinse and drain the eggplant and pat dry.
• Heat the remaining 5 tablespoons olive oil in a Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the tomatoes; slosh out the can or bowl used for crushing with 1 cup of water, and add that as well. Season with the remaining teaspoon salt, and bring to a boil. Nestle the eggplant slices in the sauce, and simmer until tender, about 15 minutes. Stir in the basil, and remove from heat.
• In a medium bowl, toss together the two cheeses. Ladle about a third of the tomato sauce into a 9 x 13-inch baking dish. Fish out and layer a third of the eggplant in an overlapping pattern. Spread over that half the rice, then another third of the eggplant in overlapping slices, and a third of the sauce. Sprinkle with half the cheese. Top with the final layer of rice, then eggplant and sauce, and the last of the cheese. Cover the dish with foil, taking care not to touch the cheese, and bake until bubbly around the edges, about 25 minutes. Uncover, and bake until browned and crusty on top, another 25 to 30 minutes.

EGGPLANT, LAMB AND RICE CASSEROLE

Steps:

• Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
• While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
• Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
• Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.