Easy Eggplant Parmesan
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- eggplant, pared and cut in 1/4" slices
- 2 Tbsp
- vegetable oil
- minced garlic clove
- 2/3 c
- italian bread crumbs
- 3/4 c
- grated parmesan cheese
- 3 c
- cooked rice
- 30 oz
- spaghetti sauce
- 2 c
- shredded mozzarella cheese
1Cook eggplant in oil with garlic in large skillet over medium-high heat; set aside.
2Combine breadcrumbs with 2 tablespoons parmesan cheese.
3Place eggplant slices in 13x9-inch glass casserole, overlapping slices if necessary.
4Sprinkle with breadcrumb mixture.
5Combine rice, sauce and remaining parmesan cheese in large bowl; pour mixture over eggplant.
6Sprinkle with mozzarella cheese.
7Bake at 375 degrees for 20 minutes or until cheese is melted and lightly browned.