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Spanish Eggplant


Substitute cauliflower rice in this wonderfully cheesy eggplant for a lower carb version!

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Rate this recipe 4.5/5 (2 Votes)


  • 1 medium eggplant
  • 1/2 cup rice, cooked
  • 1 cup tomatoes, chopped
  • 1/4 cup peppers, chopped
  • 1/4 cup onion, chopped
  • 1/2 teaspoon salt
  • 1/2 cup mozzarella cheese, grated
  • 2 tablespoons butter
  • 1 cup soft breadcrumbs



Step 1

Preheat oven to 350 degrees fahrenheit.

Boil salted water in large saucepan.

Pare eggplant and cut into ¼ inch cubes (this means cutting off top and bottom then cutting the purple skin off).

Cook in salt water about 10 minutes. Drain.

Add rice, tomatoes, peppers, onions, and salt.

Pour into a greased baking dish. Bake at 350 degrees for 25 minutes. Top with cheese, then buttered breadcrumbs and bake another 15 minutes.

My notes:
I doubled the recipe and put it in a buttered 9 x 13 glass baking dish. I used cauliflower rice in place of regular rice. I was very generous with the cauliflower and used closer to 2 cups rather than one. I also chopped up a whole green pepper which was closer to a cup rather than 1/2 cup. Next time I would use more cheese. I had some dried breadcrumbs that I sprinkled over-the-top. I did not bother adding additional butter. The breadcrumbs could be omitted easily. I baked the mixture for 30 minutes and then added the cheese and breadcrumbs and baked for 10 more minutes.

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