Orzo Vegetable Casserole With Crumb Topping

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup orzo pasta, cooked according to package instructions
• 1 (14 ounce) can chunky tomatoes
• 2 teaspoons fresh basil, finely chopped
• 2 teaspoons fresh oregano, finely chopped
• 4 garlic cloves, finely chopped
• 1 green bell pepper, chopped
• 1 medium eggplant, peeled if thick skinned
• 4 tablespoons coarse salt
• 1/2 lb green beans, frenched (sliced diagonally)
• 1 medium onion, chopped
• salt and pepper
• 2 tablespoons fresh parsley, chopped
• 3 slices bread, crusts removed
• 3 tablespoons butter or 3 tablespoons margarine
• 4 tablespoons parmesan cheese, grated

Recipe

• 1 cook the orzo according to package instructions, cool.
• 2 slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. pat dry with fresh paper towels, set aside.
• 3 in a lightly greased 9 x 13 x 3" casserole dish.
• 4 mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
• 5 pour into the casserole dish top with eggplant slices.
• 6 place in 375f oven uncovered for 45 minutes.
• 7 meanwhile break the crustless bread slices into crumbs.
• 8 melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the parmesan and parsley.
• 9 remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.