Peel and cube eggplant into 1/4 inch pieces. Stir fry eggplant, onions and mushrooms in olive oil along with spices and soy sauce until tender. (To avoid scorching add water in small amounts.)
While vegetables are cooking, preheat oven to 350 F. Lightly grease a casserole dish.
Remove vegetables from heat and stir in rice (amount will vary with amount of veggies) and 1/2 half the non-dairy “cheese”
Spoon mixture into casserole, sprinkle remaining cheese on top and bake, uncovered, for 30 minutes.
Originally Submitted
10/10/2006
0 Out of 5 from
0 reviews
You can add this Easy Eggplant Casserole recipe to your own private DesktopCookbook.
