Rice and Eggplant (Aubergine) Casserole Recipe

Name: Rice and Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, sliced into 1/2 inch rounds, peeled; 1 teaspoon salt; 2 cups cooked rice; 1 medium onion, chopped; 2 garlic cloves, minced (to taste); 2 cups sliced mushrooms; 8 ounces tomato sauce; 1 teaspoon dried oregano; ½ teaspoon dried basil; 2 cups fat-free cottage cheese or 2 cups low fat cottage cheese; ¼ cup skim milk; 1 cup shredded fat free mozzarella cheese or 1 cup lowfat mozzarella cheese

Servings: persons

1 medium eggplant, sliced into 1/2 inch rounds, peeled
1 teaspoon salt
2 cups cooked rice
1 medium onion, chopped
2 garlic cloves, minced (to taste)
2 cups sliced mushrooms
8 ounces tomato sauce
1 teaspoon dried oregano
½ teaspoon dried basil
2 cups fat-free cottage cheese or 2 cups low fat cottage cheese
¼ cup skim milk
1 cup shredded fat free mozzarella cheese or 1 cup lowfat mozzarella cheese

1
Preheat oven to 350F.
2
Spray a 9x9 inch baking dish lightly with cooking spray.
3
Place the eggplant with 1/2 cup of salted water in a saucepan, cover and bring to a boil.
4
Lower the heat and cook just until tender, with the lid on, watching closely as the water might cook away and burn the eggplant.
5
Saute the onion, garlic and mushrooms until they start to brown, stirring frequently.
6
Add the tomato sauce, oregano and basil.
7
In a small bowl, mix the cottage cheese and skim milk.
8
To assemble the casserole: Make a layer on the bottom with half the cooked rice, top with half the eggplant, half the cottage cheese and milk mixture, half the mushroom tomato sauce then half the mozzarella, repeating until the mozzarella is on the top.
9
Bake covered for 30 to 35 minutes or until bubbly and heated through.
10
Remove cover then return to oven for approximately 5 minutes or until cheese has turned golden in colour.
11
Enjoy!

772

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, sliced into 1/2 inch rounds, peeled, 1 teaspoon salt, 2 cups cooked rice, 1 medium onion, chopped, and more.

Yes, Rice and Eggplant (Aubergine) Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Eggplant (Aubergine) Casserole

How did you like this recipe?

Frequently Asked Questions