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Eggplant Italiano

chef.alburt's picture
Ingredients
  Eggplant 1 Pound, peeled, if desired (1 Piece)
  Canned low sodium cocktail vegetable juice 6 Ounce (1 Can / 3/4 Cup)
  Oat bran hot cereal 1⁄2 Cup (8 tbs), uncooked
  Garlic 2 Clove (10 gm), minced
  Basil leaves 1 Teaspoon, crushed
  Oregano 1⁄2 Teaspoon
  Tomatoes 2 Medium, chopped
  Shredded part skim mozzarella cheese 5 Ounce (1 1/4 Cups)
Directions

GETTING READY
1. Heat oven to 350°.
2. Line a cookie sheet or 15 x 10-inch baking pan with foil.
MAKING
3. Lightly spray using vegetable oil cooking spray or oil lightly.
4. On prepared pan place eggplant cut into 1/2-inch-thick slices in single layer.
5. Combine vegetable juice, oat bran, garlic, basil and oregano.
6. Spread evenly over eggplant and top with tomatoes.
7. Sprinkle with mozzarella cheese.
8. Let it bake 35 to 40 minutes or until eggplant is tender and cheese is melted.
SERVING
9. Sprinkle with additional basil or oregano, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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