Easy Eggplant Parmesan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants, peeled & sliced, - 1/2-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 ounce: 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
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
Source from luhu.jp
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
Source from luhu.jp