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Easy Eggplant Parmesan

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      Title: EASY EGGPLANT PARMESAN
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 6 Servings
 
      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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