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.
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.