Baked Eggplant And Rice Casserole Recipe

About this recipe

A hearty and cheesy eggplant casserole layered with rice, mushrooms, and a creamy cottage cheese mixture, perfect for a satisfying dinner. This vegetarian dish is packed with flavor and easy to prepare.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Organically Grown Small Brinjal
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 75 Nos Oregano Sachet
• 14 g On1Y Basil Leaves
• 200 g Fresh To Home Paneer
• 180 ml Mother Dairy Milk
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce

Instructions

1. 1. Cook 1 cup of rice according to the package instructions and set aside.
2. 2. Slice 1 medium eggplant into rounds and steam them until just tender, about 5-7 minutes. Set aside.
3. 3. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 225 g of sliced mushrooms. Sauté until the vegetables are softened and lightly browned, about 5-7 minutes.
4. 4. Stir in 240 ml of tomato sauce, 1 teaspoon of oregano, and 1/2 teaspoon of basil. Simmer the mixture for 3-4 minutes, stirring occasionally.
5. 5. In a bowl, mix 340 g of cottage cheese with 60 ml of milk until smooth.
6. 6. Preheat your oven to 350°F (175°C) and grease a baking dish.
7. 7. Layer the cooked rice evenly at the bottom of the baking dish. Add a layer of steamed eggplant slices, followed by half of the cottage cheese mixture, and then half of the tomato sauce mixture.
8. 8. Repeat the layers, ending with the remaining tomato sauce mixture on top.
9. 9. Sprinkle 60 g of shredded mozzarella cheese evenly over the top layer.
10. 10. Bake the casserole in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Serve hot.