Recipe

Eggplant And Rice Casserole Recipe


Eggplant And Rice Casserole Recipe Lacrenshaw / All my dishes
1 year ago
A terrific blending of flavors and close to beef stew (for me) on the "comfort" index.
Prep:10m Cook:75m Servings:6

Lacrenshaw

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Ingredients
  • 1 large onion, chopped
  • olive oil to saute onion (you may need more after eggplant goes into pan)
  • 1 large eggplant, peeled & 1/4" dice
  • 1 1/3 cups white rice
  • Stock to cover (usually 2 cans, if using canned)
  • 24 ounces marinara sauce
  • 5.75 ounces ripe olives, sliced
  • 5.75 ounces green olives, sliced
  • 1/2 cup grated Parmesan cheese

Directions
  1. In a large skillet, saute the onion in olive oil until tender.
  2. Add rice and stir to coat with oil.
  3. Add the eggplant and cook until soft (this could take a bit).
  4. Cover with stock and allow rice to simmer for about 15 minutes.
  5. Preheat oven to 350 degrees F.
  6. Add sauce to the skillet and combine well.
  7. Stir in green and black olives.
  8. Stir in Parmesan cheese.
  9. Pour all into a 13x9x2 pan.
  10. Bake, covered, for 45 minutes.

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Comments

leonora5 1 year ago said:
Different with some great favourites of mine. Great recipe!

debbie919 1 year ago said:
Very unique, sounds delicious...a definite keeper, thanks for sharing!

juels 1 year ago said:
Love that combination! A definite 5 from me!

lincolntoot 1 year ago said:
Bookmarked and 5 forks!

lacrenshaw 1 year ago said:
Linc,

Thanks for the forks! I promise that you won't be disappointed.

Lorraine

lacrenshaw 1 year ago said:
Whatever made me think you'd approve of this one, Julia? Let me know what you think when you try it, OK?

Lorraine


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