- 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)
- 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(R) Tomato and Basil pasta sauce; heat through.
- Serve eggplants with rice and beans. Top with feta and black pepper.