Easy Italian Vegetable Casserole; from sandy grathouse recipelu

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Easy Italian Vegetable Casserole

 

1 large eggplant, peeled and diced

1 package frozen Italian green beans (10-oz.), thawed

1 can undrained Italian plum tomatoes, well broken up

Salt or garlic salt to taste

Freshly ground pepper or cayenne pepper to taste

1 teaspoon oregano or Italian seasoning

3 tablespoons grated extra-sharp Romano cheese

3 tablespoons Italian-seasoned bread crumbs

 

Combine vegetables in an ovenproof casserole. Stir in seasonings; mix well.

Sprinkle with cheese and crumbs. Bake at 375° F. 30-40 minutes.

 

Serves 6