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{{Wikifiedrecipe}}
 
==Description==
 
==Description==
   
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===Ingredients===
 
===Ingredients===
   
* 2 med eggplants, peeled & sliced
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* 2 med [[Eggplants]], peeled & sliced
 
* -- ½-inch thick
 
* -- ½-inch thick
* 2 tbsp vegetable oil
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* 2 tbsp [[vegetable oil]]
* 1 garlic clove, minced
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* 1 [[garlic]] [[clove]], minced
 
* 2/3 cup italian-style breadcrumbs
 
* 2/3 cup italian-style breadcrumbs
* 3/4 cup parmesan cheese, divided
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* 3/4 cup [[Parmesan cheese]], divided
* 3 cup cooked rice
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* 3 cup cooked [[rice]]
* 30 oz prepared spaghetti sauce
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* 30 oz prepared [[spaghetti]] sauce
* 2 cup shredded mozzarella cheese
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* 2 cup shredded [[mozzarella]] [[Cheese]]
   
 
===Directions===
 
===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 °F. For 20 minutes or until cheese is melted and lightly browned. Each serving provides: * 401 calories * 19.4 g. Protein * 16.8 g. Fat * 44.7 g. Carbohydrate * 3.3 g. Dietary fiber * 30 mg. Cholesterol * 993 mg. Sodium.
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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 °F. For 20 minutes or until [[Cheese]] is melted and lightly browned. Each serving provides: * 401 calories * 19.4 g. Protein * 16.8 g. Fat * 44.7 g. Carbohydrate * 3.3 g. Dietary fiber * 30 mg. Cholesterol * 993 mg. Sodium.
   
 
===Other links===
 
===Other links===
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[[Category:Recipes]] [[Category:Ovo Lacto Diet]]
 
[[Category:Recipes]] [[Category:Ovo Lacto Diet]]
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[[category:Parmesan cheese Recipes]]
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[[category:vegetable oil Recipes]]
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[[category:mozzarella Recipes]]
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[[category:spaghetti Recipes]]
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[[category:Eggplant Recipes]]
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[[category:Eggplant Recipes]]
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[[category:Cheese Recipes]]
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[[category:garlic Recipes]]
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[[category:clove Recipes]]
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[[category:rice Recipes]]
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[[category:oil Recipes]]

Revision as of 08:54, June 14, 2006

Description

Ingredients

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 °F. For 20 minutes or until Cheese is melted and lightly browned. Each serving provides: * 401 calories * 19.4 g. Protein * 16.8 g. Fat * 44.7 g. Carbohydrate * 3.3 g. Dietary fiber * 30 mg. Cholesterol * 993 mg. Sodium.

Other links

See also

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