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Easy Eggplant Parmesan

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Recipe

 

Yield

6 servings

Prep

40 min

Cook

20 min

Ready

60 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 each eggplant
medium, peeled, sliced 1/2 inch thick
* Camera
2 tablespoons vegetable oil
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1 x garlic
cloves, peeled and minced
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cup bread crumbs
italian-style
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¾ cup Parmesan cheese
divided
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3 cups rice
cooked
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30 ounces spaghetti sauce
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2 cups mozzarella cheese
shredded
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Ingredients

Amount Measure Ingredient Features
2 each eggplant
medium, peeled, sliced 1/2 inch thick
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3E+1 ml vegetable oil
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1 x garlic
cloves, peeled and minced
* Camera
158 ml bread crumbs
italian-style
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177 ml Parmesan cheese
divided
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7.1E+2 ml rice
cooked
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867 ml/g spaghetti sauce
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473 ml mozzarella cheese
shredded
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 66924% 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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