Eggplant Bake

• 1 12 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 12 teaspoons dried basil leaves
• 1 teaspoon dried oregano leaves
• 12 teaspoon onion powder
• 12 teaspoon garlic salt
• 1 cup shredded cheddar cheese
• 1 cup dry whole grain breadcrumbs (homemade are best)
• 1 tablespoon butter or 1 tablespoon margarine

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.

brown rice, eggplant, tomato paste, cottage cheese, yogurt, water, basil, oregano, onion powder, garlic salt, cheddar cheese, grain breadcrumbs, butter

Taken from www.food.com/recipe/eggplant-bake-94268 (may not work)