Side Pannel
Easy Eggplant Parmesan
Easy Eggplant Parmesan
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 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
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
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.
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.
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