1 sm. to med. eggplant
1 c. cooked brown rice
1 (8 oz.) carton plain yogurt
1 (16 oz.) carton lowfat cottage cheese
1 1/2 c. mushrooms
2 tbsp. Butter Buds
1 sm. onion
1 (8 oz.) can tomato sauce
Dash of salt and pepper
Dash of white cooking wine
1 c. bran or bread crumbs
1 to 1 1/2 c. grated Mozzarella cheese
3 pinches sweet basil

Heat oven to 375 degrees. Prepare and cook brown rice. Saute mushrooms, onions with sweet basil, salt, pepper and white cooking wine.

In a large bowl, mix yogurt, cottage cheese and tomato sauce; fold in sauteed mushrooms and onions. Peel and slice eggplant into bite-size pieces. Use a 2 to 2 1/2 quart casserole dish with a lid.

Put the cooked brown rice first. Next layer with the eggplant (1/2 amount), then 1/2 sauce mixture. Layer with remainder of eggplant and sauce. Bake casserole for 1 hour with the lid on. Remove from oven, sprinkle grated cheese, bran or bread crumbs moistened with Butter Buds.

Without the lid of casserole dish, bake for another 10 minutes to melt cheese. Remove from oven and let set for 15 minutes, then serve. Great with a tossed green salad!