Easy Eggplant Parmesan

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Yield

6

servings

Prep

40

min

Cook

20

min

Ready

60

min

Low Cholesterol, Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

2each eggplants medium, peeled, sliced 1/2 inch thick*
2tablespoons vegetable oil
1x garlicVideo cloves, peeled and minced*
cup bread crumbs italian-style
¾cup parmesan, parmigiano-reggiano cheese, grated divided
3cups rice cooked
30ounces spaghetti sauce
2cups mozzarella cheese shredded*
* not incl. in nutrient facts

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℉ (190℃). for 20 minutes or until cheese is melted and lightly browned.

First published: last updated: 2015-01-21

 

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 66924% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 388mg 16%
Total Carbohydrate 36g 36%
Dietary Fiber 6g 26%
Sugars g
Protein 36g
Vitamin A 21% Vitamin C 29%
Calcium 30% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
 

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