Easy Eggplant Parmesan
medium, peeled, sliced 1/2 inch thick
cloves, peeled and minced
parmesan, parmigiano-reggiano cheese, grated
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.