Eggplant Rice Casserole Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
• Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
• Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
• Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
• Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

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.

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.

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.

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.

Steps:

• Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
• Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
• Uncover, remove the bay leaf and stir with a fork to fluff.

Steps:

• Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
• Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
• In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
• Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
• Remove bay leaf and add basil. Check seasoning. Serve immediately.

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.