Easy Eggplant Parmesan

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Time to Prepare this Recipe 60 minutes Prep: 40 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 669 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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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.

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Nutrition Facts

Serving Size 276g
Amount per Serving
Calories 669 24% of calories from fat
% Daily Value*
Total Fat 18.0g28%
 Saturated Fat 5.0g25%
 Trans Fat 0.0g
Cholesterol 17mg6%
Sodium 388mg16%
Total Carbohydrate 108.0g36%
 Dietary Fiber 6.0g26%
 Sugars 19.0g
Protein 18.0g36%
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.

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