1 eggplant (1 lb.)
1 (6 oz.) can low sodium cocktail vegetable juice (3/4 c.)
1/2 c. Quaker Oat Bran hot cereal, uncooked
2 cloves garlic, minced
1 tsp. oregano
1 tsp. basil leaves, crushed
2 med. tomatoes, chopped
1 1/4 c. shredded part skim Mozzarella cheese

Heat oven to 350 degrees. Line cookie sheet or 15 x 10 inch baking pan with foil. Lightly spray with vegetable oil cooking spray. 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. Makes 4 servings.