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
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 20 minutes or until cheese is melted and lightly browned.