Saucy Beans and Eggplant
small eggplant (about 10 to 12 ounces), cut in 8 slices
tablespoons olive oil
cup seasoned fine dry bread crumbs
cup instant brown rice
Sliced green onion (optional)
15 ounce can navy or Great Northern beans, rinsed and drained
26 ounce jar roasted garlic pasta sauce
Crumbled Feta Cheese (optional)
- 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.
- Cook rice according to package directions; stir in green onion. In another saucepan combine beans and pasta sauce; heat through.
- Serve eggplants with rice and beans. Top with feta and black pepper. Makes 4 servings.
Nutrition Facts(Saucy Beans and Eggplant)
- Per serving:
- 511 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 1099 mg sodium,
- 82 g carb.,
- 13 g fiber,
- 14 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet