Best Cheesy Eggplant Rice Casserole Recipes

EGGPLANT RICE CASSEROLE

Eggplant Rice Casserole image

Make and share this Eggplant Rice Casserole recipe from Food.com.

Provided by ElishevaR

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 eggplant
16 ounces marinara sauce
1 onion
1 cup rice
11 slices mozzarella cheese

Steps:

slice and salt eggplant- let sit for about 20 minutes.
in the mean time, make 1 cup of rice and saute the onion.
Put sauce, some rice, and onion in the baking dish. Once eggplant is done, put a layer of eggplant down. Top each eggplant slice with a slice of cheese. Repeat layers- baked uncovered for 20 minutes.

CHEESY EGGPLANT CASSEROLE

Cheesy Eggplant Casserole image

I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.

Provided by Renee' Levins

Categories Side Dish Casseroles

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 eggplant, peeled and diced
1 ½ cups shredded Cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tablespoons diced onion
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g

CHEDDAR RICE CASSEROLE

Cheddar Rice Casserole image

With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter, cubed
3 cups cooked long grain rice
2 cups shredded cheddar cheese
1 cup minced fresh parsley
1 cup whole milk
4 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

Steps:

In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CHEESY VEGETABLE CASSEROLE WITH EGGPLANT

Cheesy Vegetable Casserole with Eggplant image

A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.

Provided by woodpqrstu

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 large eggplant, peeled and diced
3 tablespoons butter
3 tablespoons flour
1 (28 ounce) can stewed tomatoes
1 green bell pepper, chopped
1 medium onion, chopped
2 tablespoons brown sugar, or more to taste
1 teaspoon salt
6 ounces grated sharp Cheddar cheese
⅓ cup fine bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 26.4 g, Cholesterol 45 mg, Fat 15.9 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 840.2 mg, Sugar 11.9 g

CHEESY EGGPLANT RICE CASSEROLE

Cheesy Eggplant Rice Casserole image

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.

Provided by Robin Lieneke

Categories Rice Sides

Time 1h15m

Number Of Ingredients 12

Ingredients

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

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.