Easy Eggplant Parmesan

Yields:	6 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

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

Directions

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.

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Member Review

Cream of Squash Soup

Excellent! I used evaporated milk instead of 1/2 and 1/2. It's DELICIOUS! Using squash fresh from the garden!!! Will freeze some for the winter months.

Reviewed by starfire