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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 mittel | Eggplants; peeled & sliced, 1/2-inch thick |
| 2 Esslöffel | vegetable oil |
| 1 | cloves garlic minced |
| 2/3 Tasse | Italian-style breadcrumbs |
| 3/4 Tasse | parmesan divided |
| 3 Tasse | rice cooked |
| 30 x ca. 30 g | Prepared spaghetti sauce |
| 2 Tasse | mozzarella shredded |
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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.
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.
Electronic format courtesy of Karen Mintzias
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