|Eggplant||1 Pound, peeled if desired (1 Piece)|
|Vegetable oil cooking spray/1 teaspoon oil||1|
|Canned low sodium cocktail vegetable juice||6 Ounce (1 Can)|
|Oat bran hot cereal||1⁄2 Cup (8 tbs), uncooked|
|Garlic||2 Clove (10 gm), minced|
|Basil leaves||1 Teaspoon, crushed|
|Tomatoes||2 Medium, chopped|
|Shredded part skim mozzarella cheese||5 Ounce (1 1/4 Cups)|
Heat oven to 350Â°.
Line cookie sheet or 15 X 10-inch baking pan with foil.
Lightly spray with vegetable oil 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 952 Calories from Fat 299
% Daily Value*
Total Fat 35 g53.2%
Saturated Fat 17.8 g88.9%
Trans Fat 0 g
Cholesterol 90.7 mg30.2%
Sodium 927.2 mg38.6%
Total Carbohydrates 122 g40.7%
Dietary Fiber 38.6 g154.4%
Sugars 24.6 g
Protein 61 g122.2%
Vitamin A 76.4% Vitamin C 77.5%
Calcium 129.8% Iron 35.6%
*Based on a 2000 Calorie diet