Beans with Eggplant and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans. Ingredients:
1 small eggplant, cut in 8 slices |
3 tablespoons olive oil |
1/4 cup seasoned fine dry bread crumbs |
1 cup instant brown rice |
sliced green onion (optional) |
1 (15 ounce) can navy beans, rinsed and drained |
1 (24 ounce) jar classico® tomato and basil pasta sauce |
crumbled feta cheese (optional) |
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® Tomato and Basil pasta sauce; heat through.
3. Serve eggplants with rice and beans. Top with feta and black pepper.
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