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Eggplant Italiano Recipe
|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|
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 mg
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
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.