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Beans with Eggplant and Rice

Beans with Eggplant and Rice

  • Ready In

    20 m
Classico

Classico

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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 Classico(R) Tomato and Basil pasta sauce; heat through.
  3. Serve eggplants with rice and beans. Top with feta and black pepper.
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Reviews

Chartley99
4

Chartley99

12/20/2012

This was soooo easy and soooo tasty!! Perfectly fillig too!

healthycook
3

healthycook

1/5/2014

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 make it again, I'll spice up the pasta sauce as it was a bit bland. No fault of the recipe, just the pasta sauce :)

hmskiff
1

hmskiff

2/5/2014

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 the eggplant in canola oil to get a nice crisp edge on it and I topped it with Pecorino Romano since I didn't have feta. The green onions were the perfect compliment, so don't skip these!

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