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Description

Ingredients

  • 2 med eggplants, peeled & sliced
  • -- ½-inch thick
  • 2 tbsp vegetable oil
  • 1 garlic clove, minced
  • 2/3 cup italian-style breadcrumbs
  • 3/4 cup parmesan cheese, divided
  • 3 cup cooked rice
  • 30 oz prepared spaghetti sauce
  • 2 cup 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 °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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