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Eggplant Italiano Recipe
|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|
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 mg
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
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.