Ridiculously Easy Eggplant Parmesan
Want to learn how to prepare eggplant without a lot of effort? Trust us, this recipe for Ridiculously Easy Eggplant Parmesan is by far one of the tastiest ways to cook eggplant.
Cooking MethodCasserole
Ingredients
- 2 medium eggplants, peeled and sliced into 1/2-inch thick pieces
- 2 tablespoon light vegetable oil
- 1 clove garlic, minced
- 2/3 cup Italian-style whole wheat bread crumbs
- 3/4 cup reduced fat Parmesan cheese, divided
- 3 cup brown rice, cooked
- 30 ounce prepared low sodium pasta sauce
- 2 cup reduced fat Mozzarella cheese, shredded
Instructions
- Cook eggplant in oil with garlic in large skillet over medium-high heat; set aside when eggplant is cooked through.
- Combine breadcrumbs with two tablespoons Parmesan cheese. Place eggplant slices in 13 by 9-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 casserole with Mozzarella cheese.
- Bake at 375 degrees F for 20 minutes, or until cheese is melted and lightly browned.