- make this recipe
- user reviews ()
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)
- Servings Per Recipe 4,
- cal. (kcal) 511,
- Fat, total (g) 14,
- sat. fat (g) 2,
- carb. (g) 82,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 13,
- sugar (g) 14,
- pro. (g) 17,
- vit. A (IU) 729,
- vit. 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 (mg) 162,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
