Easy Eggplant Parmesan

60 minutes Prep: 40 minutes Cook: 20 minutes

669 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	each	eggplants	medium, peeled, sliced 1/2 inch thick
2	tablespoons	vegetable oil
1	x	garlic	cloves, peeled and minced
2/3	cup	bread crumbs	italian-style
3/4	cup	parmesan, parmigiano-reggiano cheese, grated	divided
3	cups	rice	cooked
30	ounces	spaghetti sauce
2	cups	mozzarella cheese	shredded

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 276g

Amount per Serving

Calories 669 24% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 5.0g	25%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 388mg	16%
Total Carbohydrate 108.0g	36%
Dietary Fiber 6.0g	26%
Sugars 19.0g
Protein 18.0g	36%

Vitamin A	21%		Vitamin C	29%
Calcium	30%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to pear relish

Last Recipes Viewed

Recipe Bite

Marjoram

by Laurie

General:Marjoram is the gray-green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant....