Mediterranean Roasted Eggplant with Tomato Sauce
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Ingredients
- 2 eggplants (medium)
- 1 cup pizza sauce (low-sodium, or low-sodium spaghetti sauce)
- 1/2 cup yogurt (low-fat plain)
- 1 garlic clove (finely chopped)
- vegetable oil spray (as needed)
Instructions
- Wash hands with soap and water.
- Preheat the oven to 350 °F.
- Wash and remove the stem end, and slice the eggplants into 1/2-inch slices.
- Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.
- Spoon low-sodium pizza or spaghetti sauce on each slice.
- Bake 30 minutes in the preheated oven.
- Stir the yogurt and garlic together.
- Drizzle the sauce in thin lines on each of the eggplant slices before serving. You can do this easily by putting the sauce in a plastic squirt bottle or using a spoon.
- Serve immediately as an entrée or side dish.
Nutrition
| Calories | 122 |
|---|---|
| Protein | 5 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 46 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from Do Yourself a Flavor by Graham Kerr Arizona Health Zone