Grilled Vegetable Casserole

This is not dinner in 30 minutes, but it is cooked partly outdoors and it is So Delicious. It also uses large quantities of vegetables, so if your garden is overproducing, you can use it all.

Ingredient List
At least 4 - 6 Chinese or Japanese eggplant - the skinny ones
At least 3 - 4 zucchini
1 cup seasoned bread crumbs
4 - 6 eggs
1/4 - 1/3 cup olive oil
Italian spices
1 1/2 cups grated cheese
Marinara sauce
Shaved Parmesan for garnish

Begin by slicing some eggplant and zucchini lengthwise. Put them on the grill with a little salt.

Cook them until they are a little bit charred and soft.

Next: Chop the cooked vegetables. Put them in a glass casserole dish.

Step 3: Beat 4 - 6 eggs - depending on how many vegetables you have - one egg for every cup and a half of chopped veg. Add some Italian spices to the eggs - about a tablespoon.

Drizzle a generous amount of olive oil over the vegetables, Add the beaten egg and toss so that the vegetables are coated with oil and egg.

Step 4: Add about a cup of seasoned bread crumbs. Toss again so the pieces are coated with crumbs.

Step 5: Cover the casserole with foil and bake at 350 for 30 minutes (40 if your casserole is quite full).

While the vegetables are baking:

1. Heat some marinara sauce on low.

2. Grate some cheddar or jack cheese - about 1 1/2 cups.
When the vegetables are cooked, sprinkle the cheese on top and bake for 10 more minutes - uncovered.

Serve with marinara sauce and shaved Parmesan.
Enjoy!