“For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans.” - by Classico
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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® Tomato and Basil pasta sauce; heat through.
- Serve eggplants with rice and beans. Top with feta and black pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 418 cal
- 21%
- Fat
- 13.2 g
- 20%
- Carbs
- 63.3 g
- 20%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
kellythecook
"This was a delicious meal..I used navy beaNs and whole grain rotini instead of rice. I used a jar of tuttoroso sauce that I had on hand. Will make again!..." See more"
panamaxpat
"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 written. ..." See moreDidn't think my husband would be thrilled with it, but he liked it very much too. Will make it again soon."
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