Ingredients
- 1 garlic clove
- 850 ml prepared spaghetti sauce
- 350 gr rice (cooked)
- 220 gr mozzarella cheese (shredded)
- 160 gr italian-style breadcrumbs
- 60 gr parmesan cheese
- 30 ml vegetable oil
- 2 slices eggplants
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 190ÂșC . 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.