Eggplant, Mozzarella and Rice Bake

Eggplant, Mozzarella and Rice Bake

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Karen Eyers 0

"A flexible, cheesy take on eggplant that we really love. The original calls for fresh mozzarella, but I make it with whatever Italian cheeses I have on hand."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Saute onion in olive oil until softened. Add rice and cook, stirring constantly, 3 more minutes. Stir in turmeric, then wine. Add broth and season with salt. Cover and cook about 6-8 more minutes until rice is tender, but slightly crunchy.
  2. Preheat oven to 425 degrees.
  3. Divide eggplant between two baking sheets. Spray with olive oil and season with salt and pepper. Bake for 10-12 minutes. Turn eggplant, spray and season other side, and bake an additional 10 minutes.
  4. Layer in pan from bottom:
  5. 1 cup sauce
  6. 1/3 cheese
  7. 1 pan of the eggplant
  8. Rice mixture
  9. 1/3 cheese
  10. 1 1/2 cups sauce
  11. 2nd pan of eggplant
  12. remaining sauce
  13. remaining cheese
  14. Cover with foil and bake 15 minutes. Uncover and bake 15 more minutes. Let stand 10 minutes before serving.