Beans with Eggplant and Rice3 Reviews
- Ready In: 20 min
“For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans.” - by Classico
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 418 cal
- 13.2 g
- 63.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This was soooo easy and soooo tasty!! Perfectly fillig too!..." See more"
"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"
"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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