Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 c.  rice    uncooked
  1                     eggplant        sliced in 1/2-inch
                rounds  
  2              Tbsp.  vegetable oil
  1                     onion   chopped
  1                     garlic clove    minced
     1/2           lb.  fresh mushrooms sliced
  8                oz.  canned tomato sauce
  1               tsp.  oregano
     1/2          tsp.  dried basil
  12               oz.  fat free cottage cheese
     1/4            c.  skim milk
  1               part  skim mozzarella cheese  (2 oz.) shredded

Preparation:

Cook rice. Steam eggplant slices just until tender. Saute onion, garlic, and mushrooms in oil until browned. Add tomato sauce and herbs, scraping up drippings. Simmer fora few minutes to blend flavors. Mix cottage cheese and milk. In greased 2 qt. baking dish, layer cooked rice, eggplant, cottage cheese and sauce. Repeat, ending with sauce. Top with mozzarella. Bake at 350 F for 30 minutes.

Nutritional Information:

3895 Calories (kcal); 437g Total Fat; (98% calories from fat); 3g Protein; 7g Carbohydrate; 1mg Cholesterol; 33mg Sodium