Saucy Beans and Eggplant

For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans.

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6 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 20 mins
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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
1/4
cup seasoned fine dry bread crumbs
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)
    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
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