Eggplant Casserole

INGREDIENTS

1/4 cup extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp oregano
1 eggplant, sliced
2 cups cooked rice
1 lb zucchini, sliced
1 cup sliced green beans
Bread crumbs (to taste)

DIRECTIONS

Preheat oven to 350F.

Heat the olive oil in a small pan over medium heat. Sauté the onion and garlic until onion is translucent. Remove from heat, add the oregano, and mix well.

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 for about 45 minutes.