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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