Mediterranean Roasted Eggplant with Tomato Sauce

Ingredients:
2 small eggplants
1 cup low-sodium pizza or spaghetti sauce
1/4 cup low-fat plain yogurt
1 clove garlic, finely chopped

Directions:
Preheat the oven to 350 degrees F. Wash, remove the stem end, and slice the eggplants into 1/2" slices. Spray a baking pan with olive oil and lay the eggplant on it 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 as an entrée or side dish.

Serves 4

Nutritional Analysis Per Serving: Per main dish serving: 86 calories, 1 g. fat, 7% calories from fat, 0 g. saturated fat, 0% calories from saturated fat, 19 g. carbohydrates, 5 g. fiber, 210 mg. sodium

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Recipe submitted by: Do Yourself a Flavor with Graham Kerr -