Easy Eggplant Parmesan
- Main Ingredient: Rice and Grains Cheese Eggplant
- Course: Various Main Dishes
- Dietary: Various vegetarian
- Yield:
Easy Eggplant Parmesan ingredients
- 2 med Eggplants; peeled & sliced, 1/2-Inch Thick
- 2 T Vegatable oil
- 1 garlic cloves, minced
- 2⁄3 c Italian-style breadcrumbs
- 3⁄4 c Parmesan cheese; divided
- 3 c Cooked rice
- 30 oz Prepared spaghetti sauce
- 2 c Shredded mozzarella cheese
Cooking Easy Eggplant Parmesan
1. Cook eggplant in oil with garlic in large skillet over medium-high heat; set aside.
2. Combine breadcrumbs with 2 tablespoons Parmesani cheese.
3. Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary.
4. Sprinkle with breadcrumb mixture.
5. Combine rice, sauce and remaining Parmesan cheese in large bowl; pour mixture over eggplant.
6. Sprinkle with mozzarella cheese.
7. Bakei at 375 degrees F. for 20 minutes or until cheese is melted and lightly browned.
8. Each serving provides: * 401 calories * 19. 4 g. protein * 16. 8 g. fat * 44. 7 g. carbohydrate * 3. 3 g. dietary fiber * 30 mg. cholesterol * 993 mg. sodium.
9. Source: "Veg-able Ricei".
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