Slow Cooker Eggplant and Tomato Rice Casserole

Slow Cooker Eggplant and Tomato Rice Casserole


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Mix together eggplant and tomatoes to have a new rice casserole for dinner. Your family will love the new change and you can easily make it with this crockpot recipe.

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Time needed

4-5 hour cooking

Serving Size / Yield

8 servings


  • 2 medium eggplants, peeled and sliced
  • 1/3 C. oil
  • 1/4 C. flour
  • 1 C. long-grain rice, cooked
  • 2 C. tomato sauce
  • 2 tomatoes, sliced
  • 1/2 lb. mozzarella, thinly sliced
  • 3 Tbs. Parmesan cheese, grated
  • Salt and pepper to taste

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Heat 1/3 C. oil in large skillet over medium high heat. Season eggplant slices well with salt and pepper. Dredge eggplant slices with flour and shake off excess. Cook eggplants until golden brown. Pour rice and eggplants in crockpot. Pour tomato sauce. Mix well. Layer tomato slices on top. Drizzle with cheese. Cover and cook on low for 4 to 5 hours. 

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