You are here: Home » Recipes » Italian Eggplant, Meat, and Rice Italian Eggplant, Meat, and Rice Recipe by Relish ContributorKitchen Tested Yield 6 to 8 servings This hearty dish topped with tomato sauce and cheese is kind of like a rice dressing--most people don't even realize it has eggplant. PrintEmail Ingredients 2 medium eggplants, peeled and cubed1 zucchini, thinly sliced1 tablespoon minced garlic4 ounces light bulk sausage1/2 pound ground sirloin Salt and pepper to taste1 tablespoon plus 1 teaspoon dried basil, divided1 tablespoon plus 1 teaspoon dried oregano, divided3 cups cooked rice1 (15-ounce) can no-salt-added tomato sauce1 3/4 cups shredded part-skim mozzarella cheese Instructions Preheat oven to 350F. In a large pot coated with nonstick cooking spray, saute eggplant, zucchini, garlic, sausage and meat over medium heat until meat is done and vegetables are very tender, about 10 minutes. Drain any excess grease. Add salt and pepper, 1 tablespoon basil, 1 tablespoon oregano and cooked rice, tossing well. Spread mixture in a 2-quart casserole dish coated with nonstick cooking spray. Combine tomato sauce with remaining basil and oregano and spread over eggplant-rice mixture. Sprinkle with mozzarella and bake, uncovered, 20 to 30 minutes, or until hot and the cheese is melted.