Makdous Stuffed Eggplant Casserole
A hearty casserole dish that repurposes slightly expired Makdous Stuffed Eggplant, reducing food waste while ensuring food safety.
15
Prep Time (min)
45
Cook Time (min)
60
Total Time (min)
4
Servings
Ingredients
- 4 Makdous Stuffed Eggplant, slightly expired but still safe to eat
- 1 cup cooked rice
- 1 cup diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Difficulty:Easy
Tags:
casseroleMakdous Stuffed Eggplantricecheese
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a baking dish, arrange the Makdous Stuffed Eggplant side by side.
3
In a bowl, combine the cooked rice, diced tomatoes, mozzarella cheese, chopped parsley, salt, and pepper.
4
Spoon the rice mixture on top of the Makdous Stuffed Eggplant, evenly distributing it.
5
Cover the dish with foil and bake for 30 minutes.
6
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
7
Serve hot and enjoy!