2 md Eggplants; peeled & sliced,

           -- 1/2-inch thick
      2 tb Vegetable oil

      1    Garlic clove; minced

    2/3 c  Italian-style breadcrumbs

    3/4 c  Parmesan cheese; divided

      3 c  Cooked rice

     30 oz Prepared spaghetti sauce

      2 c  Shredded mozzarella cheese

  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