Orzo Vegetable Casserole With Crumb Topping - cooking recipe

Ingredients

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 white bread, crusts removed
3 tablespoons butter or 3 tablespoons margarine
4 tablespoons parmesan cheese, grated

Preparation

Cook the orzo according to package instructions, cool.
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.
In a lightly greased 9 x 13 x 3\" casserole dish.
Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
Pour into the casserole dish top with eggplant slices.
Place in 375F oven uncovered for 45 minutes.
Meanwhile break the crustless bread slices into crumbs.
Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
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.