Kaitlyn’s
Eggplant Parmasan
2 md
Eggplants; peeled & sliced, - 1/2-inch thick
2 tb Vegetable oil
1 Garlic clove; minced
2/3 c Italian-style breadcrumbs
3/4 c Parmesan cheese; divided
3 c Cooked rice
30 oz Prepared spaghetti sauce
2 c Shredded mozzarella cheese
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.