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Saucy Beans and Eggplant

Makes: 4 servings
Start to Finish 20 mins
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

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