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.