Grilled Chicken, Eggplant Parmesan Brown Rice Casserole

I found this recipe in the Cooking Light Magazine, September 2011.

  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1 cup chopped onion
  • 2 cups diced and peeled eggplant
  • 2 tablespoons basil
  • 1 14.5 ounce can of chopped tomatoes
  • 1 8 ounce can of tomato sauce
  • 4 cups chicken broth
  • 2 cups brown rice (we used white rice)
  • 2 lbs. grilled chicken, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Parmesan cheese
  1. Preheat oven to 400F.
  2. Heat oil in a skillet over medium heat. Add garlic, onion and eggplant. Cook 10 minutes, until eggplant is soft. Add basil, tomatoes, tomato sauce, chicken broth and rice. Bring to a simmer. Add salt and pepper. Add chicken.
  3. Ladle mixture into a 13×9 inch pan.
  4. Cover and bake 60 min. Remove cover, stir in Parmesan and bake another 5 minutes.

Chicken Rice Casserole

Verdict: This was a nice, tasty rice dish. Eggplant is one of those vegetables that I sometimes like and sometimes don’t, depending on the dish. I thought they worked well in this dish. I wish we had maybe added more cheese, as I didn’t always taste the Parmesan in the dish.

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