Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Easy Eggplant Parmesan Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 6 servings | |
| Calories 488 | |
| Calories from Fat 185 | 38% |
| Total Fat 20.93g | 26% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.12g | |
| Cholesterol 43mg | 14% |
| Sodium 1012mg | 42% |
| Potassium 1060mg | 30% |
| Total Carbs 56.47g | 15% |
| Dietary Fiber 12.0g | 40% |
| Sugars 18.59g | 12% |
| Protein 20.1g | 32% |
Ingredients Convert Measures
- 2 med Eggplants, peeled & sliced, 1/2-inch thick
- 2 Tbsp. Vegetable oil
- 1 x Garlic clove, chopped
- 2/3 c. Italian-style breadcrumbs
- 3/4 c. Parmesan cheese, divided
- 3 c. Cooked rice
- 30 ounce Prepared spaghetti sauce
- 2 c. Shredded mozzarella cheese
Directions
- Cook eggplant in oil with garlic in large skillet over medium-high heat; set aside. Combine breadcrumbs with 2 Tbsp. Parmesan cheese. Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary. Sprinkle with breadcrumb mix.
- Combine rice, sauce and remaining Parmesan cheese in large bowl; pour mix over eggplant. Sprinkle with mozzarella cheese. Bake at 375 degrees F. for 20 min or possibly till cheese is melted and lightly browned.
