| 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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