*  Exported from  MasterCook  *
 
                           EASY EGGPLANT PARMESAN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
   
   Each serving provides:
   * 401 calories
   * 19.4 g. protein
   * 16.8 g. fat
   * 44.7 g. carbohydrate
   * 3.3 g. dietary fiber
   * 30 mg. cholesterol
   * 993 mg. sodium.
   
   Source: “Veg-able Rice”
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
 
 
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