Easy Eggplant Parmesan 2 md Eggplants; peeled & sliced, - 1/2-inch thick
2 tb Vegetable oil
1 Garlic clove; minced
2/3 c Italian-style breadcrumbs
3/4 c Parmesan cheese; divided
3 c Cooked rice
30 oz Prepared spaghetti sauce
2 c Shredded mozzarella cheese
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
degrees F. for 20 minutes or until cheese is melted and lightly
browned. Easy Eggplant Parmesan printer friendly version located here.
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