Eggplant Parmesan

Recipe Ingredients

1		Eggplant - (abt 1 lb) (medium)
2		Tomatoes - chopped (medium)
2/3 cup	157ml	Vegetable juice, low-sodium
1/2 cup	20g / 0.7oz	Quaker Oat Bran cereal - uncooked
1/4 teaspoon	1.3ml	Crushed oregano leaves
2		Garlic cloves - minced
1/4 cup	59ml	Shredded mozzarella cheese, part skim milk
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Preheat oven to 350 degrees. Peel eggplant, cut into 1/2-inch slices. Layer in 1 1/2-quart casserole dish sprayed with vegetable oil spray. Top with tomatoes. In a small bowl, combine remaining ingredients except cheese. Spread over vegetables. Sprinkle evenly with mozzarella cheese, then parmesan cheese. Bake 35 to 40 minutes. Serving size is 1 cup.

Content per Serving:

total fat .. 4.5 g cholesterol .. 11 mg calories .. 148

saturated fat .. 2.2 g carbohydrate .. 20 g protein .. 9 g

Source:
THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by Quaker Oats Co.

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