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    You are in: Home / Recipes / Eggplant Bake Recipe
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    Eggplant Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    Another of my mom's old recipes that I loved as a teen-ager. A good meatless main dish.

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    Units: US | Metric


    1. 1
      Spread the seasoned rice evenly in a greased (I use non-stick cooking spray) 12x8 inch baking dish.
    2. 2
      Place eggplant slices over rice.
    3. 3
      In a bowl, add the tomato paste, cottage cheese, yogurt, water, basil, oregano, onion powder, and garlic salt; stir to combine well.
    4. 4
      Pour and spread sauce evenly over the eggplant.
    5. 5
      Sprinkle cheese and breadcrumbs over the sauce.
    6. 6
      Dot with butter.
    7. 7
      Bake at 350° for 30 minutes or until eggplant is done.

    Ratings & Reviews:

    • on August 18, 2009


      This recipe is very tasty! I didn't make it exactly as written, since I had fresh tomato, garlic, onion, basil, and oregano on hand, so I used them instead of the dried/powdered spices and the tomato paste, but other than that, tried to stick with the recipe. I wasn't sure what you meant by "well seasoned" rice, so I used Red Robin seasoned salt and Italian seasoning in the rice, which gave it a nice flavor. I also drizzled with about 1 t. olive oil and sprayed with canola oil cooking spray instead of the butter on top, too. I really like the buttery eggplant taste mixed with the cheesy sauce and tomato flavors. Delicious! I'll be making this one again.

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    • on March 28, 2009


      This is a very good recipe - I did make a few changes. I salted the sliced eggplant and placed it between layers of paper towels about 30 minutes before preparing. I also didn't have any yogurt or cottage cheese, so I made some thick white sauce and added all the spices and about 1/2 cup ketchup instead of tomato paste. I also drizzled the top with olive oil instead of butter before baking, otherwise I followed the recipe as written. I served it with broiled fish, but in all honesty, the eggplant would have been almost a meal in itself -just serve it with a green salad and some crusty bread. I am sure my version came out different than the original - it is somewhat rich, but very filling. A very good recipe all in all, with room for variation. I am eager to try it again with the yogurt and perhaps ricotta cheese instead of cottage cheese.

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    Nutritional Facts for Eggplant Bake

    Serving Size: 1 (217 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 241.2
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 5.5 g
    Cholesterol 26.5 mg
    Sodium 481.1 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 4.6 g
    Sugars 6.6 g
    Protein 12.0 g

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