Recipe by Classico
"For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans."
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eggplant, cut in 8 slices
seasoned fine dry bread crumbs
instant brown rice
Sliced green onion
1 (15 ounce) can
navy beans, rinsed and drained
1 (24 ounce) jar
Classico® Tomato and Basil pasta sauce
Crumbled feta cheese
This was soooo easy and soooo tasty!! Perfectly fillig too!
This was very good and a great combination of flavors and food. I used cannelloni (white kidney) beans because I didn't have any navy beans. It was all very good and so healthy, too. When I make it again, I'll spice up the pasta sauce as it was a bit bland. No fault of the recipe, just the pasta sauce :)
As I was making this I was having second thoughts - it seemed too simple to be good, but I was wrong. It's delicious! My whole family loved it. The only thing I did differently is that I fried the eggplant in canola oil to get a nice crisp edge on it and I topped it with Pecorino Romano since I didn't have feta. The green onions were the perfect compliment, so don't skip these!
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. Didn't think my husband would be thrilled with it, but he liked it very much too. Will make it again soon.
Great recipe. Quick & easy and tasty. Had to add more oil than recipe called for because eggplant absorbed all oil added to pan to fry it.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Beans with Eggplant and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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