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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    35%
    Total Fat 9.5 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 26.5 mg
    8%
    Sodium 481.1 mg
    20%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.6 g
    26%
    Protein 12.0 g
    24%

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