|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.
Serving size: Complete recipe
Calories 940 Calories from Fat 285
% Daily Value*
Total Fat 33 g50.6%
Saturated Fat 17.5 g87.4%
Trans Fat 0 g
Cholesterol 90.7 mg30.2%
Sodium 928 mg38.7%
Total Carbohydrates 123 g41%
Dietary Fiber 39.5 g158.1%
Sugars 24.6 g
Protein 61 g122.8%
Vitamin A 77.9% Vitamin C 79.4%
Calcium 135.7% Iron 40.3%
*Based on a 2000 Calorie diet