Eggplant Parmigiana - cooking recipe

Ingredients

1 medium eggplant
2/3 c. tomato juice
1/2 c. oat bran
1/4 tsp. dried oregano
1/2 c. grated reduced-fat Mozzarella cheese
2 tomatoes, chopped
1/2 c. old-fashioned rolled oats
1 tsp. dried basil
2 cloves garlic, minced
2 Tbsp. Parmesan cheese

Preparation

Cut stem off eggplant and slice lengthwise in 1/2-inch strips. Place in greased 8-inch square baking dish, overlapping the strips.
Combine the tomatoes, tomato juice, oats, oat bran, spices and garlic.
Spread over the eggplant.
Sprinkle with Mozzarella cheese and top with Parmesan cheese.
Bake at 350\u00b0 for 45 to 50 minutes.
Serves 4, 159 calories per serving.