During the Summer it's important to take advantage of the bounty of fresh vegetables. In this vegetarian dish, the pure flavor of eggplant is highlighted. The simple recipe combines canned beans with a garlicky pasta sauce and breaded, sautéed eggplant. Salty feta cheese is a lovely garnish to this delicious dinner.
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1 small eggplant (about 10 to 12 ounces), cut in 8 slices Serves 4.
3 Tbsp. olive oil
1/4 cup seasoned fine dry bread crumbs
1 cup instant brown rice
Sliced green onion (optional)
1 15-oz. can navy or Great Northern beans, rinsed and drained
1 26-oz. jar roasted garlic pasta sauce
Crumbled Feta Cheese (optional)
1 small eggplant (about 10 to 12 ounces), cut in 8 slices