Easy Eggplant Parmesan Recipe

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Easy Eggplant Parmesan

mary robertson


very easy you can use pasta instead of rice. your family will love it and olive gardens has not anything this good

★★★★★ 2 votes


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.

About this Recipe

Course/Dish: Vegetables
Regional Style: Italian
Other Tag: Quick & Easy