Recipe - Easy Eggplant Parmesan

2 md Eggplants; peeled & cut or sliced up ,
1/2inch thick
2 tablespoon Vegetable oil
1 Garlic clove; minced
2/3 cup Italianstyle breadcrumbs
Three fourths cup Parmesan cheese; divided
3 cup Cooked rice
30 ounce Prepared spaghetti sauce
2 cup Shredded mozzarella cheese

Cook eggplant in oil with garlic in large skillet over mediumhigh heat;
set aside. Combine breadcrumbs with 2 tablespoons Parmesan cheese. Place
eggplant slices in 13x9inch 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: "Vegable 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