Baked Eggplant and Rice Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6
Author Connie Veneracion


  • 4 Asian eggplants cut on the bias into quater-inch slices
  • 1/4 cup olive oil
  • 2 cups chunky tomato sauce
  • 2 cups cooked rice
  • 1 and 1/2 cups Mornay sauce
  • 1 cup shredded cheese


  • Preheat the oven to 375F.
  • Heat the olive oil and fry the eggplant slices in batches just until softened. Do not overcook to mushiness as it will be difficult to handle them if they are too soft.
  • Brush the bottom and sides of a baking dish with a little olive oil.
  • Cover the bottom with half of the eggplant slices.
  • Smother the eggplants with half of the tomato sauce. Top with half of the rice. Cover the rice with half of the Mornay sauce.
  • Repeat with the remaining half of the ingredients. Sprinkle the shredded cheese on top.
  • Bake at 375F for about 30 minutes or until the cheese is melted and the sauce is bubbly.
  • Serve the baked eggplant and rice casserole hot. Just by itself. You really don’t need anything to go with it.