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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another of my mom's old recipes that I loved as a teen-ager. A good meatless main dish. 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.
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