Ingredients:
1 1/2 cups cooked brown rice ( well-seasoned)
1 large eggplants, peeled and thinly sliced
1 (6 ounce) cans tomato paste
1 cup cottage cheese
1 (8 ounce) cartons plain yogurt
3 tablespoons water
1 1/2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 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:
Spread the seasoned rice evenly in a greased (I use non-stick cooking spray) 12×8 inch baking dish.
Place eggplant slices over rice.
In a bowl, add the tomato paste, cottage cheese, yogurt, water, basil, oregano, onion powder, and garlic salt; stir to combine well.
Pour and spread sauce evenly over the eggplant.
Sprinkle cheese and breadcrumbs over the sauce.
Dot with butter.
Bake at 350F for 30 minutes or until eggplant is done.
Servings: 8
Time preparation: 30 min.
Time total: 60 min.