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Easy Eggplant Parmesan


Saved in 10 recipe boxes and 9 cookbooks

Yield

6

servings

Prep

40

min

Cook

20

min

Ready

60

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

2 each eggplant
medium, peeled, sliced 1/2 inch thick
*
2 tablespoons vegetable oil
1 x garlic
cloves, peeled and minced
*
cup bread crumbs
italian-style
¾ cup parmesan, parmigiano-reggiano cheese, grated
divided
3 cups rice
cooked
30 ounces spaghetti sauce
2 cups 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: 2015-03-28

Comments

 

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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