Eggplant Bake

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

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

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