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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 08

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EASY EGGPLANT PARMESAN

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.

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