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Rice And Eggplant Aubergine

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Ingredients

Adjust Servings:
1 medium eggplant, sliced into 1/2 inch rounds, peeled
1 teaspoon salt
2 cups cooked rice
1 medium onion, chopped
2 garlic cloves, minced (to taste)
2 cups sliced mushrooms
8 ounces tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups fat-free cottage cheese or 2 cups low fat cottage cheese
1/4 cup skim milk
1 cup shredded fat free mozzarella cheese or 1 cup lowfat mozzarella cheese

Nutritional information

203
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.2 g
Saturated Fat
7 mg
Cholesterol
743.2 mg
Sodium
31 g
Carbs
4.8 g
Dietary Fiber
6.1 g
Sugars
18.6 g
Protein
312g
Serving Size

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Rice And Eggplant Aubergine

Features:
    Cuisine:

    This is an easier and healthier way to eat eggplant then the more traditional breaded. Sometimes I will cook the rice in chicken or beef broth for a little different flavour. This recipe originally comes from the cookbook--So Fat, Low Fat, No Fat by Betty Rohde.

    • 125 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Rice and Eggplant (Aubergine) Casserole, This is an easier and healthier way to eat eggplant then the more traditional breaded Sometimes I will cook the rice in chicken or beef broth for a little different flavour This recipe originally comes from the cookbook–So Fat, Low Fat, No Fat by Betty Rohde , This is an easier and healthier way to eat eggplant then the more traditional breaded Sometimes I will cook the rice in chicken or beef broth for a little different flavour This recipe originally comes from the cookbook–So Fat, Low Fat, No Fat by Betty Rohde


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Spray a 9x9 Inch Baking Dish Lightly With Cooking Spray.

    3
    Done

    Place the Eggplant With 1/2 Cup of Salted Water in a Saucepan, Cover and Bring to a Boil.

    4
    Done

    Lower the Heat and Cook Just Until Tender, With the Lid on, Watching Closely as the Water Might Cook Away and Burn the Eggplant.

    5
    Done

    Saute the Onion, Garlic and Mushrooms Until They Start to Brown, Stirring Frequently.

    6
    Done

    Add the Tomato Sauce, Oregano and Basil.

    7
    Done

    in a Small Bowl, Mix the Cottage Cheese and Skim Milk.

    8
    Done

    to Assemble the Casserole: Make a Layer on the Bottom With Half the Cooked Rice, Top With Half the Eggplant, Half the Cottage Cheese and Milk Mixture, Half the Mushroom Tomato Sauce Then Half the Mozzarella, Repeating Until the Mozzarella Is on the Top.

    9
    Done

    Bake Covered For 30 to 35 Minutes or Until Bubbly and Heated Through.

    10
    Done

    Remove Cover Then Return to Oven For Approximately 5 Minutes or Until Cheese Has Turned Golden in Colour.

    11
    Done

    Enjoy!

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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