EGGPLANT RICOTTA

2 small eggplants
3 Tbsp. wheat bran
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 tsp. olive oil
3/4 cup onion, finely chopped
1 tsp. garlic, minced (may use less, if desired)
1 (15 oz.) container non-fat ricotta cheese
3 Tbsp. (about 2 oz.) low-fat mozzarella cheese, grated
2 large tomatoes, sliced

Slice eggplants into thin circles. Salt lightly to help draw out excess moisture if desired.

Arrange slices on cookie sheets that are lightly oiled or sprayed with non-stick cooking spray.

Bake at 375 degrees F about 15 minutes or until tender.

Meanwhile, in small bowl, combine bran, oregano and basil.

When eggplant is done, sprinkle with bran mixture and set aside.

Reduce oven temperature to 350 degrees F.

In a small saucepan, saute onions and garlic in olive oil until soft, stirring to prevent sticking and burning. Combine with cheeses in a medium bowl.

Arrange half the eggplant slices in a 2-quart casserole or oblong pan that has been sprayed with non-stick cooking spray. Top with half the cheese-onion mixture, and spread half the tomato slices on top of this. Repeat layers.

Bake at 350 degrees F covered, about 35 minutes. Uncover and bake 5 minutes more.

Serve warm.

Each of the four servings contains 235 calories and 5 grams of fat
Source: the American Institute for Cancer Research