Ingredients
- 2 medium eggplants, peeled and sliced, ½-inch thick
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- ⅔ cup Italian-style breadcrumbs
- ¾ cup Parmesan cheese, divided
- 3 cups cooked rice
- 1 x 30-ounce jar prepared spaghetti sauce
- 2 cups (8-ounces) shredded mozzarella cheese
Make it step by step
- 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 °F for 20 minutes or until cheese is melted and lightly browned.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.