Cheesy Eggplant Casserole

• 1 c. rice (uncooked)
• 1 eggplant, sliced in 1/2-inch rounds
• 2 Tbsp. vegetable oil
• 1 onion, chopped
• 1 garlic clove, minced (use more if desired)
• 1/2 lb. mushrooms, sliced
• 8 oz. can tomato sauce
• 1 tsp. oregano
• 1/2 tsp. dried basil
• 12 oz. 1% low-fat cottage cheese
• 1/4 c. skim milk
• 2 oz. part skim Mozzarella cheese, shredded

1. Cook rice according to package directions.
2. Steam eggplant slices just until tender.
3. Saute onion, garlic and mushrooms in oil until brown.
4. Add tomato sauce and herbs, scraping up drippings.
5. Simmer for a few minutes.
6. Mix cottage cheese and milk.
7. In a greased baking dish, layer cooked rice, eggplant, cottage cheese and sauce.
8. Repeat, ending with sauce.
9. Top with Mozzarella.
10. Bake at 350u0b0 for 30 minutes.

rice, eggplant, vegetable oil, onion, garlic, mushrooms, tomato sauce, oregano, basil, cottage cheese, milk, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268445 (may not work)