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Italian Eggplant And Rice Bake

chef.cristian's picture
  Brown rice 1 Cup (16 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Chopped tomatoes 3 Cup (48 tbs)
  Sugar 1 Tablespoon
  Dried basil 2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Eggplant 12 Ounce, thinly sliced (1 In Number, With Peel)
  Shredded low fat mozzarella cheese 5 1⁄2 Ounce (1 1/3 Cups)
  Finely shredded parmesan cheese 1 1⁄3 Cup (21.33 tbs)

Cook the rice according to the directions on the package.
Set aside.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the onions and garlic.
Cook and stir over medium heat until the onions are tender and translucent.
Stir in the tomatoes, sugar, basil, allspice and thyme.
Cover and gently simmer for 20 minutes.
Preheat the oven to 350°.
Lightly spray an 8" X 8" X 2" baking pan with olive oil no-stick spray.
Spoon just enough of the tomato mixture into the pan to thinly cover the bottom.
In the order, layer half each of: the eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese.
Repeat the layers with the remaining eggplant, tomato mixture, rice, mozzarella cheese and Parmesan cheese.
Bake for 20 to 25 minutes or until bubbly.
Cut into squares to serve.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 331 Calories from Fat 97

% Daily Value*

Total Fat 10 g16%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 41.7 mg13.9%

Sodium 546 mg22.8%

Total Carbohydrates 42 g13.9%

Dietary Fiber 5.2 g20.6%

Sugars 7.1 g

Protein 21 g41.1%

Vitamin A 21.1% Vitamin C 25.8%

Calcium 47.6% Iron 11.3%

*Based on a 2000 Calorie diet

Italian Eggplant And Rice Bake Recipe