Cookbook Edit

Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • 401 calories | 19.4g protein | 16.8g fat | 44.7g carbohydrate | 3.3g dietary fiber | 30mg cholesterol | 993mg sodium.
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