Eggplant Italiano Recipe
Ingredients
| 1 eggplant (1 lb.), peeled if desired | ||
| Vegetable | 1 Can (10oz) | |
| 1/2 cup Quaker Oat Bran hot cereal, uncooked | ||
| Garlic | 2 Clove (5gm), minced | |
| Basil leaves | 1 Teaspoon, crushed | |
| Oregano | 1/2 Teaspoon | |
| Tomatoes | 2 Medium, chopped | |
| Part skim mozzarella cheese | 1 1/4 Cup (16 tbs), shredded | |
Directions
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.
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.
Chef
