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Eggplant Italiano Recipe
|Eggplant||1 Pound, peeled if desired (1 Piece)|
|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)|
Serving size: Complete recipe
Calories 936 Calories from Fat 285
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 90.7 mg
Sodium 926 mg38.6%
Total Carbohydrates 122 g40.5%
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
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.