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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.2
  • Total Fat: 7.5 g
  • Cholesterol: 18.8 mg
  • Sodium: 286.7 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 12.9 g

View full nutritional breakdown of Eggplant Italiano calories by ingredient
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Eggplant Italiano

Submitted by: RWALTON730

Introduction

This is a recipe that I got from the Light Cooking cookbook that my mother-in-law- gave to my husband for his 50th birthday. The first time I made it, I really didn't think he would like it very much, but he loves it and we have had it many times since. This is a recipe that I got from the Light Cooking cookbook that my mother-in-law- gave to my husband for his 50th birthday. The first time I made it, I really didn't think he would like it very much, but he loves it and we have had it many times since.
Number of Servings: 4

Ingredients

    1 eggplant (1 Pound), peeled if desired
    1 can (6 ounces) low-sodium cocktail vegetable juice (3/4 cup)
    1?2 cup QUAKER Oat Bran hot cereal, uncooked
    2 garlic cloves, minced
    1 teaspoon dried basil leaves, crushed
    1/2 teaspoon dried oregno leaves, crushed
    2 medium tomatoes, chopped
    1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese

Directions

Heat oven to 350. Line a cookie sheet or 15x10 in ch baking pan wiht foil. Lightly spray with nonstick cooking spray, or oil lightly. Cut eggplant into 1/2 inch think slices and place them in a single layer in the pan. Combine vegetable juice, oat bran, garlic, basil and oregano and spread it evenly over the eggplant slices. Top each slice with tomatoes and sprinkle with mozzarella cheese. Bake about 35 minutes- until eggplant is tender and chese is melted.

Number of Servings: 4

Recipe submitted by SparkPeople user RWALTON730.





TAGS:  Vegetarian Meals |

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