Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium eggplants, peeled and sliced, 1/2-inch thick
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 2/3 cup Italian-style breadcrumbs
- 3/4 cup Parmesan cheese, divided
- 3 cups cooked rice
- 1 30-ounce jar prepared spaghetti sauce
- 2 cups (8-ounces) shredded mozzarella cheese
- =
Directions
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 20 minutes or until cheese is melted and lightly browned.