1 eggplant, sliced
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons oregano
2 cups cooked rice
1 pound zucchini, sliced
1 cup sliced green beans
cooked rice
bread crumbs
Saute the onion and garlic in the olive oil. Add the oregano. Place the eggplant slices on the bottom of a baking dish. Pour the sauteed mixture over it. Add the cooked rice, then the zucchini and green beans. Sprinkle with the dried bread crumbs.Bake at 350F for about 45 minutes.
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