Eggplant and Rice Parmesan

Description
Makes 6 servings.

Ingredients

 * 2 medium Eggplants, peeled and sliced, 1/2-inch thick
 * 2 tablespoons vegetable oil
 * 1 clove garlic, minced
 * 2/3 cup Italian-style breadcrumbs
 * 3/4 cup Parmesan cheese, divided
 * 3 cups cooked rice
 * 1 30-ounce jar prepared spaghetti sauce
 * 2 cups (8-ounces) shredded mozzarella Cheese

Directions

 * 1) Cook Eggplant in oil with garlic in large skillet over medium-high heat; set aside.
 * 2) Combine breadcrumbs with 2 tablespoons Parmesan cheese.
 * 3) Place Eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary. Sprinkle with breadcrumb mixture.
 * 4) Combine rice, sauce and remaining Parmesan cheese in large bowl; pour mixture over Eggplant.
 * 5) Sprinkle with mozzarella Cheese
 * 6) Bake at 375 degrees 20 minutes or until Cheese is melted and lightly browned.