Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 med eggplants, peeled & sliced
- -- ½-inch thick
- 2 tbsp vegetable oil
- 1 garlic clove, minced
- 2/3 cup italian-style breadcrumbs
- 3/4 cup parmesan cheese, divided
- 3 cup cooked rice
- 30 oz prepared spaghetti sauce
- 2 cup 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 °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.