| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dish, Vegetarian, Ovo-lacto | 6 | Servings |
INGREDIENTS
| 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 |
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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