Makes 6 servings.

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. 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.
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