Eggplant Parmesan with Brown Rice Recipe

  • 6 ounces eggplant
  • 2 ounces tomato sauce
  • 2 ounces shredded cheese
  • 1/2 ounce butter
  • 4 ounces brown rice, cooked
Peel and slice eggplant. Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Place eggplant on greased cookie sheet, and bake at 350F for 30 minutes or saut eggplant for 10 minutes.

Once eggplant is baked, place cooked brown rice in bottom of small, greased baking pan, then place eggplant, tomato sauce, and shredded cheese on top in layers. Bake uncovered at 400F for a few minutes until cheese melts and browns slightly.

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