Recipe by ratherbeswimmin'
Another of my mom's old recipes that I loved as a teen-ager. A good meatless main dish.
Top Review by Annz Recipez
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.
- 1 1⁄2 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 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 See How It's Made
- Spread the seasoned rice evenly in a greased (I use non-stick cooking spray) 12x8 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 350° for 30 minutes or until eggplant is done.