Best 5 Cheesy Eggplant Rice Casserole Recipes

Are you looking for a hearty and comforting dish that combines the flavors of cheesy goodness and hearty rice? Look no further than cheesy eggplant rice casserole! This delectable dish is a harmonious blend of tender eggplant, fluffy rice, and a creamy cheese sauce that will tantalize your taste buds. Whether you're a fan of eggplant or simply seeking a new culinary adventure, this cheesy eggplant rice casserole is sure to become a favorite. So, let's dive into the culinary journey and explore the delightful recipe that awaits you within this article.

Here are our top 5 tried and tested recipes!

CHEESY EGG AND RICE BAKE

Cheesy Egg and Rice Bake image

Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, chopped (1/2 cup)
2/3 cup uncooked regular long-grain rice
1 1/3 cups water
1 cup frozen chopped broccoli
1 cup small curd creamed cottage cheese
3/4 cup shredded Cheddar cheese (3 ounces)
2 tablespoons Progresso™ dry bread crumbs (any flavor)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup shredded Cheddar cheese (1 ounce)

Steps:

Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 95 mg, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg

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

BEEFY EGGPLANT AND RICE CASSEROLE

Beefy Eggplant and Rice Casserole image

This is a one dish meal created when eggplants where abundant in the garden and the other ingredients were in the fridge waiting for me to do something with them.

Provided by MacChef

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef, 4% fat
1 large eggplant, peeled and diced
3 cups cooked rice
1/2 cup celery, chopped
1/2 cup onion, chopped
1 garlic clove, minced
1 teaspoon italian seasoning, divided
1 (32 ounce) jar marinara sauce
2 cups 2% mozzarella cheese
salt and pepper

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.

Nutrition Facts : Calories 305.1, Fat 8.9, SaturatedFat 2.8, Cholesterol 36.9, Sodium 645.5, Carbohydrate 39.3, Fiber 3.3, Sugar 13.3, Protein 16.3

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

Tips:

To ensure your eggplant is not bitter, choose younger eggplants that are smaller and smoother. Larger eggplants tend to be more bitter.
If you don't have a food processor, you can use a box grater to shred the eggplant and onion.
Be sure to drain the eggplant well after salting it. This will help to remove excess moisture and prevent the casserole from being watery.
Don't overcook the eggplant. It should be tender but still have a slight bite to it.
Use a good quality cheese that melts well. A sharp cheddar or a blend of mozzarella and Parmesan are both good choices.
Serve the casserole hot out of the oven with a side salad or roasted vegetables.

Conclusion:

Cheesy eggplant rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and eggplant. The casserole is packed with flavor from the eggplant, onion, garlic, and cheese. It is also a good source of protein and fiber. If you are looking for a hearty and satisfying casserole, this cheesy eggplant rice casserole is the perfect recipe for you.