Eggplant Casserole

• 1 Eggplant, sliced
• 1/4 C Olive Oil
• 1 Onion
• 2 Cloves Garlic
• 2 tsp. Oregano
• 2 Cups Cooked Rice
• 1 lb. Zucchini, sliced
• 1 Cup sliced Green Beans
• Dried rice bread crumbs

1. Sauté the onion and garlic in the olive oil.
2. Add the oregano.
3. Place the eggplant slices on the bottom of a baking dish.
4. Pour the sautéed mixture over it.
5. Add the cooked rice, then the zucchini and green beans.
6. Sprinkle with the dried bread crumbs.
7. Bake at 350° for about 45 minutes.

Contributed by Lauren