Eggplant Bake

4 portions

1 1/2 cups raw brown rice, cooked 
1 eggplant, peeled and sliced into 1 inch rounds
1 can (6 ounces)tomato paste
1 cup cottage cheese
1 cup yogurt
2 tsp fresh chopped basil (or 1 tsp dried)
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 garlic powder
stock or water
1 cup grated cheese 
1 cup whole grain bread crumbs

Oil a shallow baking dish and spread the cooled rice over the bottom. Lay 
the eggplant slices over the rice. Prepare the sauce by combining the tomato
paste, cottage cheese, yogurt, herbs, and powders; add enough stock top make
the sauce easy to pour. Pour the sauce over the eggplant slices, cover with grated cheese, top with bread crumbs,  and dot with butter. Bake the casserole at 
350 degrees f for 30 minutes(Microwave 10 minutes) until eggplant is tender and the top is crisp.