Ingredients20 m servings 418 cals
- 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 Classico(R) Tomato and Basil pasta sauce; heat through.
- Serve eggplants with rice and beans. Top with feta and black pepper.
Per Serving: 418 calories; 13.2 g fat; 63.3 g carbohydrates; 14.7 g protein; < 1 mg cholesterol; 1038 mg sodium. Full nutrition
ReviewsRead all reviews 7
This was very good and a great combination of flavors and food. I used cannelloni (white kidney) beans because I didn't have any navy beans. It was all very good and so healthy, too. When I m...
As I was making this I was having second thoughts - it seemed too simple to be good, but I was wrong. It's delicious! My whole family loved it. The only thing I did differently is that I fried t...
This sounded like an interesting combination of ingredients, and it turned out to be just as tasty as I thought it would be. I substituted quinoa for the brown rice, but otherwise made it as wri...
I read the reviews but still wasnt convinced that it would turn out because how simple it was. Because I was packing this for lunches, I combined everything together. I cooked the rice and eg...
Great recipe. Quick & easy and tasty. Had to add more oil than recipe called for because eggplant absorbed all oil added to pan to fry it.