Easy Eggplant Parmesan
Cooking MethodCasserole
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 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.