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

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