Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.96 Kcal (615 kJ) | ||
| Calories from fat | 65.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 8% | |
| Sodium | 217.15mg | 9% | |
| Potassium | 251.66mg | 5% | |
| Total Carbs | 11.94g | 4% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 8.54g | 17% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 141.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 102.41 Kcal (429 kJ) | ||
| Calories from fat | 45.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 11% | |
|---|---|---|---|
| Cholesterol | 16.43mg | 8% | |
| Sodium | 151.32mg | 9% | |
| Potassium | 175.37mg | 5% | |
| Total Carbs | 8.32g | 4% | |
| Sugars | 2.89g | 17% | |
| Dietary Fiber | 1.81g | 10% | |
| Protein | 5.95g | 17% | |
| Vitamin C | 1.4mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 98.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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