CHEESY EGGPLANT RICE CASSEROLE
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
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.
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