Eggplant Bake

Name: Eggplant Bake
Ingredients: 1 12 cups cooked brown rice (well-seasoned); 1 large eggplant, peeled and thinly sliced; 1 (6 ounce) can tomato paste; 1 cup cottage cheese; 1 (8 ounce) carton plain yogurt; 3 tablespoons water; 1 12 teaspoons dried basil leaves; 1 teaspoon dried oregano leaves; 12 teaspoon onion powder; 12 teaspoon garlic salt; 1 cup shredded cheddar cheese; 1 cup dry whole grain breadcrumbs (homemade are best); 1 tablespoon butter or 1 tablespoon margarine

13 ingredients

7 steps

Ingredients

1 12 cups cooked brown rice (well-seasoned)
1 large eggplant, peeled and thinly sliced
1 (6 ounce) can tomato paste
1 cup cottage cheese
1 (8 ounce) carton plain yogurt
3 tablespoons water
1 12 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
12 teaspoon onion powder
12 teaspoon garlic salt
1 cup shredded cheddar cheese
1 cup dry whole grain breadcrumbs (homemade are best)
1 tablespoon butter or 1 tablespoon margarine

Directions

1

Spread the seasoned rice evenly in a greased (I use non-stick cooking spray) 12x8 inch baking dish.
2

Place eggplant slices over rice.
3

In a bowl, add the tomato paste, cottage cheese, yogurt, water, basil, oregano, onion powder, and garlic salt; stir to combine well.
4

Pour and spread sauce evenly over the eggplant.
5

Sprinkle cheese and breadcrumbs over the sauce.
6

Dot with butter.
7

Bake at 350 for 30 minutes or until eggplant is done.