Vegetarian Eggplant Casserole

(7 votes)

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

Sauté the onion and garlic in the olive oil. Add the oregano. Place the eggplant slices on the bottom of a baking dish. Pour the sautéed 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.


Tasted terrible, very bland no flavor whatsoever.
Wisco 123, Oshkosh,WI

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