Easy Eggplant Parmesan

Recipe Ingredients

2 oz	56g	Eggplants; peeled & sliced - - 1/2-inch thick (medium)
2 tablespoons	30ml	Vegetable oil
1		Garlic clove - minced
2/3 cup	97g / 3.4oz	Italian-style breadcrumbs
3/4 cup	109g / 3.8oz	Parmesan cheese - divided
3 cups	480g / 16oz	Cooked rice
30 oz	852g	Prepared spaghetti sauce
2 cups	292g / 10oz	Shredded mozzarella cheese

Recipe Instructions

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 375F. for 20 minutes or until cheese is melted and lightly browned.

Source:
"Veg-able Rice" Reprinted with permission from USA Rice Council

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