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.
Cook rice according to package directions; stir in green onion. In another saucepan combine beans and pasta sauce; heat through.
Serve eggplants with rice and beans. Top with feta and black pepper. Makes 4 servings.