1 c. Cooked brown rice
1 to 2 cloves of crushed garlic
Desired amt. Of basil & oregano
Slices of zucchini
Strips of eggplant
Favorite brand of 30 oz. Spaghetti sauce
Sm. Yellow onion
Desired amt. Of mozzarella cheese
Place 1 cup of cooked brown rice in a deep corningware container. Pour 15
ounces of spaghetti sauce over rice. Layer eggplant, zucchini and onion
covering the spaghetti sauce. Cover the vegetables with the remaining
spaghetti sauce. Sprinkle garlic, basil and oregano over the sauce. Bake
at 325 degrees for 30 minutes, covered. Take out of oven, top it with
cheese and bake for 5 to 10 minutes more.