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Mediterranean Roasted Eggplant with Tomato Sauce

Yields4 Servings

Mediterranean Roasted Eggplant on a plate with sauce and parsley

 2 small eggplants
 vegetable oil spray
 1 cup low-sodium pizza or spaghetti sauce
 ¼ cup low-fat plain yogurt
 1 fresh garlic clove, finely chopped
 ¼ teaspoon black pepper
 ¼ teaspoon salt
 ¼ teaspoon oregano
1

Wash hands with soap and warm water. Wash produce well.

2

Preheat oven to 350°F.

3

Remove the stem end and slice the eggplants into ½ inch slices.

4

Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.

5

Spoon low-sodium pizza or spaghetti sauce on each slice.

6

Bake for 30 minutes in the preheated oven.

7

Stir the yogurt, garlic, pepper, salt and oregano together.

8

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.)

9

Serve immediately as an entrée or side dish.

Nutrition Facts

4 servings

Serving size

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.