|Eggplant||1 Pound (Peeled)|
|Canned low sodium cocktail vegetable juice||6 Ounce (1 Can)|
|Oat bran hot cereal||1⁄2 Cup (8 tbs) (Quaker, Uncooked)|
|Garlic||2 Clove (10 gm), minced|
|Dried basil leaves||1 Teaspoon, crushed|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Tomatoes||2 Medium, chopped|
|Shredded part skim mozzarella cheese||5 Ounce|
Heat oven to 350°F.
Line cookie sheet or 15xl0-inch baking pan with foil.
Lightly spray with nonstick cooking spray, or oil lightly.
Cut eggplant into 1/2 inch-thick slices; place in single layer on prepared pan.
Combine vegetable juice, oat bran, garlic, basil and oregano.
Spread evenly over eggplant; top with tomatoes.
Sprinkle with mozzarella cheese.
Bake 35 to 40 minutes or until eggplant is tender and cheese is melted.
Sprinkle with additional basil or oregano, if desired.