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 13×9-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 with mozzarella cheese. Bake at 375 degrees F. for 20 minutes or until cheese is melted and lightly browned. Each serving provides: * 401 calories * 19.4 g. protein * 16.8 g. fat * 44.7 g. carbohydrate * 3.3 g. dietary fiber * 30 mg. cholesterol * 993 mg. sodium. Source: “Veg-able Rice” Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias