Beans with Eggplant and Rice

Beans with Eggplant and Rice

7

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

Ingredients

20 m servings 418 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

  • Ready In

  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

7
  1. 8 Ratings

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

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...