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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 122 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 46 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
| Total Sugars | 15 g |
| Added Sugars included | 1 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 99 mg |
| Iron | 1 mg |
| Potassium | 907 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Mediterranean Roasted Eggplant with Tomato Sauce. Recipe source: Adapted from Do Yourself a Flavor by Graham Kerr Arizona Health Zone. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.