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.