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Saucy Beans and Eggplant
Ingredients
-
1
small eggplant (about 10 to 12 ounces), cut in 8 slices
-
3
tablespoons olive oil
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1/4
cup seasoned fine dry bread crumbs
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1
cup instant brown rice
-
Sliced green onion (optional)
-
1
15 ounce can navy or Great Northern beans, rinsed and drained
-
1
26 ounce jar roasted garlic pasta sauce
-
Crumbled Feta Cheese (optional)
Directions
1. Brush eggplant lightly with half the oil; sprinkle with salt and pepper. Coat in bread crumbs. In 12-inch skillet cook eggplant in remaining oil over medium-high heat 5 minutes per side. Turn frequently.
2. Cook rice according to package directions; stir in green onion. In another saucepan combine beans and pasta sauce; heat through.
3. Serve eggplants with rice and beans. Top with feta and black pepper. Makes 4 servings.
Nutrition Facts
(Saucy Beans and Eggplant)
- Servings Per Recipe 4,
- Calories 511,
- Protein (gm) 17,
- Carbohydrate (gm) 82,
- Fat, total (gm) 14,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 13,
- Sugar, total (gm) 14,
- Vitamin A (IU) 729,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Sodium (mg) 1099,
- Potassium (mg) 457,
- Calcium (DV %) 162,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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