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Ingredients
| eggplants: 10 oz |
| olive oil: 3 Tbl |
| bread crumbs: 1/4 cup |
| brown rice: 1 cup |
| great northern beans: 15 oz |
| alfredo pasta sauce: 26 oz |
saucy beans and eggplant
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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 pasta sauce; heat through.
3. Serve eggplants with rice and beans. Top with feta and black pepper. Makes 4 servings.