Easy Eggplant Parmesan

Ingredients

 * 2 medium eggplants, peeled and sliced ½-inch thick
 * 2 tbsp vegetable oil
 * 1 garlic clove, minced
 * ⅔ cup Italian-style breadcrumbs
 * ¾ cup Parmesan cheese, divided
 * 3 cup cooked rice
 * 30 oz prepared spaghetti sauce
 * 2 cup 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.
 * 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) Bake at 375°F for 20 minutes or until cheese is melted and lightly browned.

Nutritional information
Per serving:
 * 401 calories | 19.4g protein | 16.8g fat | 44.7g carbohydrate | 3.3g dietary fiber | 30mg cholesterol | 993mg sodium.