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. Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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|Serving Size: 1 Serving (740g)|
|Recipe Makes: 6|
|Calories from Fat: 145 (20%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 30mg||9 %|
|Sodium 1314.7mg||45 %|
|Potassium 992.5mg||26 %|
|Total Carbohydrate 121.5g||36 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 106.9g|
|Protein 25.3g||36 %|
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Calories per serving: 736
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