Easy eggplant parmesan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants; peeled & sliced, 1/2-inch thick |
| 2 | tablespoons | Vegetable oil |
| 1 | Garlic clove; minced | |
| ⅔ | cup | Italian-style breadcrumbs |
| ¾ | cup | Parmesan cheese; divided |
| 3 | cups | Cooked rice |
| 30 | ounces | Prepared spaghetti sauce |
| 2 | cups | Shredded mozzarella cheese |
Directions
Cook eggplant in oil with garlic in large skillet over medium-high heat; set aside. Combine breadcrumbs with 2 tablespoons Parmesan cheese. Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary. Sprinkle with breadcrumb mixture.
Combine rice, sauce and remaining Parmesan cheese in large bowl; pour mixture over eggplant. Sprinkle with mozzarella cheese. Bake at 375 degrees F. for 20 minutes or until cheese is melted and lightly browned.
Each serving provides:
* 401 calories
* 19⅖ g. protein
* 16⅘ g. fat
* 44.7 g. carbohydrate
* 3.3 g. dietary fiber
* 30 mg. cholesterol
* 993 mg. sodium.
Source: "Veg-able Rice"
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias