|Vegetable oil cooking spray/Vegetable oil||1 (For greasing)|
|Eggplant||1 Pound, peeled, if desired (1 Pound)|
|Canned low sodium cocktail vegetable juice||6 Ounce (1 Can, 3/4 Cup)|
|Oat bran hot cereal||1⁄2 Cup (8 tbs), uncooked (Quaker)|
|Garlic||2 Clove (10 gm), minced|
|Crushed basil leaves||1 Teaspoon|
|Tomatoes||2 Medium, chopped|
|Part skim mozzarella cheese||5 Ounce, shredded to make 1 1/4 cups|
Heat oven to 350°F.
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.
Calories 159 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 154.5 mg6.4%
Total Carbohydrates 20 g6.8%
Dietary Fiber 6.4 g25.7%
Sugars 4.1 g
Protein 10 g20.4%
Vitamin A 12.7% Vitamin C 12.9%
Calcium 21.6% Iron 5.9%
*Based on a 2000 Calorie diet