Eggplant and Rice Parmesan

Makes 6 servings.

Ingredients

 * 2 medium eggplants, peeled and sliced, ½-inch thick
 * 2 tablespoons vegetable oil
 * 1 clove garlic, minced
 * ⅔ cup Italian-style breadcrumbs
 * ¾ cup Parmesan cheese, divided
 * 3 cups cooked rice
 * 1 x 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 °F for 20 minutes or until cheese is melted and lightly browned.