Looking to elevate your eggplant game with a dish that’s both hearty and packed with flavor? This cheesy eggplant and rice casserole is the perfect solution. Combining tender eggplant with rice, vegetables, and a creamy cheese topping, it’s a delightful way to enjoy a wholesome meal that’s both satisfying and loaded with veggies. Whether you’re serving it as a side dish or a vegetarian main course, this casserole is sure to impress everyone at the table.
I’m always experimenting with new and exciting ways to prepare eggplant. I wanted to create a dish that pairs it with a starch for a filling yet light side that’s brimming with vegetables. This recipe is the delicious result of that culinary adventure—it turned out absolutely scrumptious!
Ingredients
- 1 eggplant, peeled and diced
- 1 medium onion, diced
- 1/2 green bell pepper, diced
- 1 tablespoon unsalted butter (15 grams)
- 1 clove garlic, minced
- 1 medium tomato, diced
- 1 cup chicken broth (240 milliliters) (or use vegetable broth for a vegetarian option)
- 1 cup heavy cream or half & half (240 milliliters)
- 2 tablespoons fresh parsley, chopped (8 grams)
- 1/4 teaspoon dried thyme (0.5 grams)
- 1 cup long-grain rice (190 grams) (or your favorite type)
- 1 cup shredded cheddar cheese (115 grams)
Instructions
- Prepare the Eggplant: Place the diced eggplant into a large bowl and generously salt it. Cover the eggplant with water, ensuring all pieces are submerged—you may need to place a plate or weight on top. Refrigerate and let it soak for several hours or overnight. This process helps remove any bitterness. After soaking, drain the water and rinse the eggplant thoroughly to remove excess salt.
- Sauté the Vegetables: In a skillet over medium heat, melt the unsalted butter. Add the diced onion and green bell pepper, sautéing for about 2-3 minutes until they begin to soften. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Combine Ingredients: In a large mixing bowl, combine the soaked eggplant, sautéed vegetables, diced tomato, chicken broth (or vegetable broth), heavy cream or half & half, chopped fresh parsley, dried thyme, long-grain rice, and half of the shredded cheddar cheese (reserve the other half for topping). Mix well to ensure all ingredients are evenly distributed. Season with salt and pepper to taste.
- Transfer to Baking Dish: Pour the mixture into a prepared baking dish—either an 8×12-inch (20×30 centimeters) or 9×13-inch (23×33 centimeters) pan, depending on the size of your eggplant.
- Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the preheated oven and bake for 50 minutes.
- Add Remaining Cheese: Remove the casserole from the oven and sprinkle the remaining shredded cheddar cheese evenly over the top.
- Finish Baking: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the casserole to cool for a few minutes before serving. Serve hot and enjoy!
This cheesy eggplant and rice bake is a fantastic way to introduce more vegetables into your diet while enjoying a comforting dish that’s both rich and satisfying. The melding of tender eggplant, creamy sauce, and gooey melted cheese over perfectly cooked rice creates a symphony of flavors and textures. It’s versatile enough to serve as a hearty side or a stand-alone vegetarian entrée. Give this recipe a try, and it just might become a new favorite in your culinary repertoire!
