Easy Eggplant Parmesan
Yield
6 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
medium, peeled, sliced 1/2 inch thick |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
garlic
cloves, peeled and minced |
*
|
| ⅔ | cup |
bread crumbs
italian-style |
|
| ¾ | cup |
Parmesan cheese
divided |
|
| 3 | cups |
rice
cooked |
|
| 30 | ounces |
spaghetti sauce
|
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
medium, peeled, sliced 1/2 inch thick |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
garlic
cloves, peeled and minced |
*
|
| 158 | ml |
bread crumbs
italian-style |
|
| 177 | ml |
Parmesan cheese
divided |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 867 | ml/g |
spaghetti sauce
|
|
| 473 | 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 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.
