Ingredients
Directions
Wash hands with soap and warm water. Wash produce well.
Preheat oven to 350°F.
Remove the stem end and slice the eggplants into ½ 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 for 30 minutes in the preheated oven.
Stir the yogurt, garlic, pepper, salt and oregano 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.
4 servings
2 slices
- Amount per serving
- Calories100
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 0g
- Cholesterol 2mg1%
- Sodium 444mg20%
- Total Carbohydrate 19g7%
- Dietary Fiber 7g25%
- Total Sugars 11g
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Wash hands with soap and warm water. Wash produce well.
Preheat oven to 350°F.
Remove the stem end and slice the eggplants into ½ 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 for 30 minutes in the preheated oven.
Stir the yogurt, garlic, pepper, salt and oregano 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.