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Saucy Beans and Eggplant

Rated :  Not yet rated
Makes: 4 servings
Start to Finish: 20 minutes
 
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Saucy Beans and Eggplant

Ingredients

  • 1  small eggplant (about 10 to 12 ounces), cut in 8 slices
  • 3  Tbsp. olive oil
  • 1/4  cup seasoned fine dry bread crumbs
  • 1  cup instant brown rice
  •   Sliced green onion (optional)
  • 1  15-oz. can navy or Great Northern beans, rinsed and drained
  • 1  26-oz. 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

  • Servings Per Recipe 4 servings
  • Calories 511,
  • Total Fat (g) 14,
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 8,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 0,
  • Sodium (mg) 1099,
  • Carbohydrate (g) 82,
  • Total Sugar (g) 14,
  • Fiber (g) 13,
  • Protein (g) 17,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 20,
  • Calcium (DV%) 16,
  • Iron (DV%) 30,
  • Percent Daily Values are based on a 2,000 calorie diet

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