Easy Eggplant Parmesan

Categories: Main dish | Vegetarian | Ovo-lacto

Serves: 6 Servings

Ingredients:

2 md Eggplants; peeled & sliced,
-- 1/2-inch thick
2 tb Vegetable oil
1 Garlic clove; minced
2/3 c Italian-style breadcrumbs
3/4 c Parmesan cheese; divided
3 c Cooked rice
30 oz Prepared spaghetti sauce
2 c Shredded mozzarella cheese

Instructions:
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
degrees 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.

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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