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 Facts
| Amount Per 1 Serving | |||
| Calories | 298.82 Kcal (1251 kJ) | ||
| Calories from fat | 108.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 19% | |
|---|---|---|---|
| Sodium | 67.83mg | 3% | |
| Potassium | 412.06mg | 9% | |
| Total Carbs | 43.23g | 14% | |
| Sugars | 5.68g | 23% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 161.15 Kcal (675 kJ) | ||
| Calories from fat | 58.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 19% | |
|---|---|---|---|
| Sodium | 36.58mg | 3% | |
| Potassium | 222.22mg | 9% | |
| Total Carbs | 23.32g | 14% | |
| Sugars | 3.06g | 23% | |
| Dietary Fiber | 3.16g | 23% | |
| Protein | 2.91g | 11% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.7mg | 7% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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