Eggplant And Tomato Parmesan(Diabetic Recipe)

• 1 medium eggplant (about 1 lb.)
• 2 medium tomatoes, chopped
• 1 (6 oz.) can low sodium cocktail vegetable juice (2/3 c.)
• 1/2 c. oats, uncooked
• 2 Tbsp. minced fresh basil or 1 tsp. dried basil leaves, crushed
• 1/4 tsp. oregano leaves, crushed
• 2 cloves garlic
• 1/2 c. shredded part skim Mozzarella cheese
• 2 Tbsp. grated Parmesan cheese

1. Heat oven to 350u0b0.
2. Coat 8-inch square glass baking dish with vegetable oil.
3. Cut eggplant into 1/2-inch slices.
4. Layer in prepared dish; top with tomatoes.
5. In a small bowl combine remaining ingredients except cheeses.
6. Spread over vegetables; sprinkle evenly with Mozzarella cheese and then Parmesan cheese. Bake 35 to 40 minutes or until deep golden brown.
7. Exchanges:
8. 2 vegetables, 1/2 bread and 1 lean meat.

eggplant, tomatoes, vegetable juice, oats, fresh basil, oregano, garlic, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247639 (may not work)