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| Home -> [Eggplant, Entrees, Fun & Easy, Ovo-lacto, Picnic, Quick & Easy, Vegetables, Vegetarian] -> [Easy eggplant parmesan Recipe] |
Easy eggplant parmesan
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eggplant, Entrees, Fun & Easy, Ovo-lacto, Picnic, Quick & Easy, Vegetables, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| med | Eggplants, peeled & sliced | | | -- ?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 |
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Procedures:
| 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. | | 4 | Sprinkle with breadcrumb mixture. | | 5 | Combine rice, sauce and remaining parmesan cheese in large bowl; pour mixture over eggplant. | | 6 | Sprinkle with mozzarella cheese. | | 7 | Bake at 375 °F. | | 8 | For 20 minutes or until cheese is melted and lightly browned. | | 9 | Each serving provides: * 401 calories * 19.4 g. | | 10 | Protein * 16.8 g. | | 11 | Fat * 44.7 g. | | 12 | Carbohydrate * 3.3 g. | | 13 | Dietary fiber * 30 mg. | | 14 | Cholesterol * 993 mg. | | 15 | Sodium. |
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