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60 minutes
Prep: 40 minutes
Cook: 20 minutes
669 calories per serving view nutrition facts
6 servings
suggest servings
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| 2 | each | eggplants | medium, peeled, sliced 1/2 inch thick |
| 2 | tablespoons | vegetable oil | |
| 1 | x | garlic | cloves, peeled and minced |
| 2/3 | cup | bread crumbs | italian-style |
| 3/4 | cup | parmesan, parmigiano-reggiano cheese, grated | divided |
| 3 | cups | rice | cooked |
| 30 | ounces | spaghetti sauce | |
| 2 | cups | mozzarella cheese | shredded |
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.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 388mg | 16% |
| Total Carbohydrate 108.0g | 36% |
| Dietary Fiber 6.0g | 26% |
| Sugars 19.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 21% | Vitamin C | 29% | |
| Calcium | 30% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Various substitutions when baking or using flour in recipes and replacing sugar with other ingredients. Ideas about how to bake with more whole grains....
the best ever !!!!! thank you..my family loves these and the dough is very easy to handle.
A delightful gourmet recipe brought to you by Real Food Direct
