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Easy Eggplant Parmesan

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Submitted by Sargwar

YIELD

6 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

2 2
EACH EACH EGGPLANT
medium, peeled, sliced 1/2 inch thick *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X GARLIC
cloves, peeled and minced *
158
CUP ML BREAD CRUMBS
italian-style
¾ 177
CUP ML PARMESAN CHEESE
divided
3 7.1E+2
CUPS ML RICE
cooked
30 867
OUNCES ML/G SPAGHETTI SAUCE
2 473
CUPS ML 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 13×9-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 669 24% 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?
Low Cholesterol, Trans-fat Free, High Fiber
 
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