Eggplant Bake Recipe

Name: Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 ½ 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 ½ teaspoons dried basil leaves; 1 teaspoon dried oregano leaves; ½ teaspoon onion powder; ½ teaspoon garlic salt; 1 cup shredded cheddar cheese; 1 cup dry whole grain breadcrumbs (homemade are best); 1 tablespoon butter or 1 tablespoon margarine

Servings: persons

1 ½ 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 ½ teaspoons dried basil leaves
1 teaspoon dried oregano leaves
½ teaspoon onion powder
½ 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups cooked brown rice (well-seasoned), 1 large eggplant, peeled and thinly sliced, 1 (6 ounce) can tomato paste, 1 cup cottage cheese, and more.

Yes, Eggplant Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Bake

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